When life puts giant boxes of blueberries on sale what do you do? Thank your lucky stars, buy a box, and eat the entirety of said box thinking about how great a blueberry muffin would be. Proceed to purchase another giant box of blueberry muffins two days later to fulfill muffin desires. Win at life. Repeat as necessary.

What is not to love about blueberry muffins? For some reason they have always been my favorite. Simple, classic, and bursting with juicy balls of berry juice. Mmm. In fact, when I broke into one of these beauties today I managed to splatter blueberry juice all over my freshly cleaned hoodie. Because we all know I literally cannot wear clean laundry for a full day without soiling it. Such is my life. #slob

Blueberry muffins are always something I come back to. Yeah I’ll get excited about that other cool trendy flavor. Sure I’ll give a chocolate chip muffin a whirl, and yeah I’m down with a banana walnut as much as the next girl. But for me, at the end of the day, it’s always back to my bloobies. The blessed bloobies wrapped up in carby goodness.

This talk of carby goodness brings up my next point about muffins. In my opinion, there are two types of muffins: breakfast muffins and dessert muffins. Both are excellent for different reasons and warrant a time and place to be eaten. Some days I want a mile-high crumble top to give me a sugar buzz. But today I wanted a not-too-sweet-eatable-for-breakfast-hearty muffin. And then I went into blueberry muffin labor and birthed a dozen Beautiful Blueberry Breakfast Muffins.

Yum. These babies are 100% whole grain, and have a gluten free option as well. Vegan, per usual, they have nothing in them they do not need. Add as much sweetener as you desire; I’m putting you in charge here with a sliding scale to suit to your personal preference.

Eat as you please. I enjoy them microwaved for about 10 seconds with a smudge of almond butter, and/or with a smudge of coconut butter and some raspberry jam. But you can jam on them however you wish. I’m not bluffin’ with no muffin, you should make a batch and enjoy them as a quick snack or breakfast for the rest of your week and/or day if you love carbs as much as I do. Eat up homies~!

PS ~ Have you checked out the kbaked Facebook page yet? 🙂 I’m also on YouTube!

EDIT 07/14/2019:

I added cinnamon to the recipe and other flour options. There were questions about the leavening agent and I tested with both baking powder and soda and had success with both. If your leavening agent is not working, I suggest making sure it is not old and making sure you do not skip adding vinegar to the recipe.

I also add this video:

Vegan Blueberry Flax Breakfast Muffins

Prep Time: 15 minutes

Bake Time: 25-35 minutes

Level: Easy

Ingredients:

2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms) Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful! They also work well with half whole wheat pastry flour and half gluten-free baking flour blend.

1/4 cup ground flax (can sub chia seeds)

2 teaspoons baking powder (I tested with baking soda and it also worked)

1 teaspoon cinnamon (optional)

1/4 teaspoon salt

1 teaspoon vanilla extract (optional)

4 tablespoons coconut oil, melted (can sub canola)

1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes

1/2 cup apple sauce or 1/2 mashed banana

1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey

1 1/2 cup fresh or frozen blueberries

Directions:

1. Preheat oven to 375°F.

2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.

3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.

4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.

5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.

PS ~ Have you checked out the kbaked Facebook page yet? 🙂 I’m also on YouTube!

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