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Vegan Blueberry Muffins


The growing season is short in Quebec but we are lucky that we have lots of local farmers producing and harvesting wonderful wild and organic fruits and vegetables. August is the month where the wild blueberries are offered up and this recipe takes full advantage of their tastiness.

This recipe was originally published in Amrita Sondhi's cookbook under the name of "Sascha's Blueberry Almond Eggless Muffins" as it was shared by the Lettuce chef Sascha Weiss. I have adapted it to my taste but you can use the original, my version or create your own.


1 3/4 cups of barley flour (I use Spelt flour)                                     
3/4 tsp of baking powder                                                                
1/4 tsp of baking soda                                                                    
1/4 tsp of salt                                                                       

1 tbsp of lemon zest, packed (I don't pack mine)                              
7 tbsps of organic grapeseed oil
1/2 cup of natural maple syrup

1/2 cup plain soy milk (I use almond milk)
1/2 tsp lemon juice (from a lemon)
1 tsp organic vanilla extract
3/4 cup of wild blueberries (I use 1 cup as I like more blueberries)
1/4 cup almonds, peeled, toasted, and roughly chopped (I use ground almonds as I don't like crunchy muffins)



Preheat oven to 350F or 180C
In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In another bowl, whisk together all remaining ingredients except the blueberries and the almonds.
Add in blueberries and mix. Pour liquid measure into dry and mix well. Stir in almonds or ground almonds.
Lightly oil a muffin pan or line with muffin cups. Spoon mixture evenly into muffin cups.
Bake for 15-18 minutes or until a toothpick or cake tester comes out clean.
Let cool on a cake rack.
Serve with tea or coffee.
Makes 12

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