Vegan Wild Blueberry and Huckleberry Muffins
Delicious soft and tender vegan muffins jam-packed with wild foraged huckleberries and blueberries.
Servings: 12 muffins
Ingredients
- 2 cups white whole wheat flour or whole wheat pastry flour or all purpose flour
- 1/2 cup unrefined sugar such as rapadura or coconut palm sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt or sea salt
- 2/3 cup unsweetened non-dairy milk
- 1/2 cup unsweetened plain non-dairy yogurt tutorial for homemade linked below
- 1/2 cup extra virgin olive oil or oil of choice
- 1/3 cup maple syrup or liquid sweetener of choice
- 1 teaspoon vanilla extract
- zest of 1 lemon finely grated (optional)
- 1 cup wild blueberries and/or huckleberries or any berries!
Instructions
- Preheat oven to 350˚F. Grease a muffin tin with vegan shortening or butter, or line with paper baking cups.
- Whisk together flour, sugar, salt and baking powder in a bowl.
- Whisk together milk, yogurt, maple, oil, lemon zest and vanilla together in a large liquid measuring cup or bowl.
- Stir wet mixture into dry mixture until just incorporated. Some lumps are ok. Fold in berries, reserving some to sprinkle on top of each muffin.
- Spoon batter equally into each muffin cup, so each is about 3/4 full. Top each muffin with sprinkling of the reserved berries.
- Bake for 20-25 minutes at 350˚F until muffins are golden brown and when a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes then remove muffins from tin and serve them warm with vegan butter. Enjoy!
Notes
Muffins will keep covered at room temperature for a few days or freeze them for longer storage.
Link to my Homemade Soy Yogurt Tutorial here
Don't have wild blueberries or huckleberries? That's ok! Use any berries or fruits you want. The base recipe is great for any additions!