Vegan blueberry oat milk muffins recipe

12 Servings

35 Minutes

These blueberry and oat milk muffins are delicious, using oat milk instead of traditional milk makes for a fluffier, lighter and better-tasting muffin recipe. You can substitute the blueberries with dried cranberries or any berry really, you can also adapt this recipe for carrot or banana muffins.

This recipe was adapted from Rhian Williams over at Rhian's recipes

 

Vegan blueberry oat milk muffins recipe

Ingredients

  • 1/4 cup coconut or vegetable oil
  • 1 cup Two Bears Oat milk
  • 1 tbsp apple cider vinegar
  • 8 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 1/4 cup grounded almonds
  • 3/4 cup rolled oats
  • 1 1/4 cups flour
  • 2 1/2 tsps baking powder
  • 1/4 tsp baking soda
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit
  • Make sure the oil you're using is melted (if using coconut oil), then pour into a large bowl.
  • Add Two Bears oat milk to the bowl along with vinegar, maple syrup, vanilla, salt, ground almonds and oats
  • Add in the flour, baking powder and baking soda
  • Mix well, add tiny splash more oat milk if too dry
  • Add the fresh blueberries and fold in gently
  • Transfer the mixture to a muffin pan
  • Garnish with oats
  • Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
  • Best when enjoyed fresh, but can keep in the fridge for a few days


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