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    Home » recipes » Baking » Simple Sweet Blueberry Walnut Muffins. Oil Free.

    by Kathy Patalsky · updated: Jun 26, 2020 · published: Jan 16, 2010 · About 3 minutes to read this article. 12 Comments

    Simple Sweet Blueberry Walnut Muffins. Oil Free.

    Simple, sweet and healthy, Blueberry Walnut Muffins are the perfect cozy, made-at-home treat. You won’t get those warm muffin smells and super fresh fruit flavors from a store-bought muffin.

    On-Sale and Organic. When I see organic fruit on sale, I get excited, since it can often be quite pricy. So when I saw fresh organic blueberries on sale at Whole Foods, I snatched up two 6 oz. packs and my muffin daydreams began. These vegan, no oil added muffins are the perfect treat on a lazy weekend morning at home. A warm mug of chai tea, a blueberry muffin, a side of some fresh fruit and I am set. Sweet. Simple. Healthy. Cozy. And who doesn’t love a blueberry muffin?…

    Blueberries and Health. Blueberries are one of the healthiest fruits out there. They are super high in antioxidants, low in calories, fat free, a good source of fiber, sweet, delicious and irresistible. A few stats: blueberries contain (per cup, raw) around 80 calories, 4 grams of fiber, 0g fat, 24% RDA of Vitamin C, 36% RDA Vitamin K and 25% RDA Manganese. Plus blueberries are packed with antioxidant phytonutrients called anthocyanidins – the same phytonutrient found in red wine.


    Get Inspired. Check out my blueberry photos and kids poem here, to get you in a blueberry mood. Onto these muffins! Or as I call them, moo-fins.

    Simple Sweet Blueberry Walnut Muffins
    vegan, makes about 18 muffins

    1 cup whole wheat flour
    1 cup unbleached spelt flour (or white, or more whole wheat)
    2 teaspoon salt
    1 tablespoon baking powder
    ¾ cup vegan sugar
    3 tablespoon blueberry-flax seed meal, Trader Joe’s brand
    2 teaspoon cinnamon
    1 cup soy milk, vanilla flavor (plain is fine too)
    ¾ cup vanilla soy yogurt
    1 tablespoon apple cider vinegar
    1 tablespoon orange zest
    8 ounces fresh blueberries, organic pref’d
    2 tablespoon agave syrup
    1 cup walnuts, pounded into meal
    ½ walnuts, roughly chopped
    Crumb Topping: 3 tablespoon brown sugar, 2 tablespoon flour, 2 tablespoon soy milk, dash of cinnamon
    Garnish Pre-Baking: 1 cup fresh blueberries tossed in 1 tablespoon agave syrup
    Optional: 1 teaspoon fresh grated ginger and/or a few dashes cayenne (for a sweet spice flavor addition)
    Yogurt Note: *You can also use blueberry flavor or plain flavor. If using plain, be sure to add an extra 2 tablespoon of agave syrup to your batter.

    Directions:

    1. Preheat oven to 400 degrees. Line muffin tins with paper cups or lightly spray with canola oil.

    2. In a large mixing bowl, combine flour, salt, baking powder, cinnamon, sugar and flax seed meal.

    3. Add in soy milk, yogurt, apple cider vinegar, orange zest and optional ginger/cayenne. Mix well by hand.

    4. Pound out your walnuts (into a dusty meal consistency), and fold the meal into the batter. Then fold in the roughly chopped walnuts. Note: I used raw walnuts, you can use raw or roasted.

    5. Wash and pat dry your blueberries. Then toss them in your 2 tablespoon of agave syrup. Fold the agave-tossed blueberries into the batter.

    6. Fill muffin cups, dot each muffin with 2-3 blueberries and a few drops of your crumb topping.

    7. Place in oven to bake for 18-23 minutes at 400 degrees. Check center with a toothpick. Tops will brown when ready.

    Serve:
    Eat, freeze or store on counter for up to 2 days. Muffins freeze and thaw very well.




    More recipes you may enjoy

    • Figgy Pudding Muffins: Tenth Day of Vegan Treats.
    • Seven Flutes of Cinnamon: 7th Day of Vegan Treats.
    • Almond Pear Morning Muffins. 5x the Almonds!
    • Orange Glow Muffins. Citrus. Spicy Ginger. Walnut.

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

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