Vegan Blueberry and Coconut Muffins
Vegan Blueberry and Coconut Muffins
These muffins are so moist and fluffy, you would never believe that they are completely vegan!
I'm a HUGE blueberry lover, but I have never combined them with coconut. I never knew that both flavours complemented each other so well! The texture is perfectly soft, moist and fluffy. The flavour is so comforting and reminds me of the summer. This is my new favourite muffin recipe and they can be enjoyed at any time of the day. For breakfast, as a snack, or a dessert. This recipe is so simple and quick, you won't believe they are completely vegan.
Make sure to follow my Instagram to get access to full video tutorials on all of my recipes :).
The vegan cake range can be difficult to perfect, since eggs are somewhat of a magic ingredient. I have attempted making blueberry muffins before but I always find that there is something missing. I think that the coconut oil makes a huge difference in the flavour and the texture. Although the coconut flavour is mild, it gives the sponge some extra depth of flavour. If you try this recipe out, make sure to leave a comment, or message me on Instagram :).
Ingredients and Equipment notes
Equipment:
- A large mixing bowl
- A wooden spoon / spatula
- 12 holed cupcake pan
- Cupcake liners
- Measuring cups
- Measuring spoons
Ingredients:
- Self-raising flour. I mostly use Asda's own flour but you can use any one you can find really. It is important to use self-raising flour rather than plain or all-purpose to guarantee a good rise on the muffins. Unlike plain flour, self-raising contains baking powder to help the muffins rise.
- Caster sugar. I get this from any store that sells it. Granulated sugar can also be used but I always find caster sugar is better in baking.
- Baking powder. This ingredient is VERY important and can not be substituted. Many people often mistake baking soda as the same thing. Baking soda does make baked goods rise but it needs to be activated with some sort of acid. However, baking powder contains baking soda but ALSO an acid so it can activate on its own without you having to add any acid to it.
- Oat milk. Alpro's whole oat milk is the best milk to use as I think its the closest taste to dairy milk. You can use any plant milk really, but oat milk is my personal favourite. I find that it reacts better with the apple-cider vinegar and baking powder. Soy, coconut, almond and any other plant milks are still fine to use.
- Coconut oil. This is what gives the muffins a mild coconut flavour and a moist, soft texture. I use Asda's own extra virgin coconut oil. It doesn't make much difference what brand you use, as the flavour of coconut oil doesn't change if it is extra virgin or normal.
- Apple-cider vinegar. This is the acid in the recipe which helps the muffins rise, like an egg replacer. This can be substituted for lemon juice or white wine vinegar but I always find that apple-cider vinegar works best for rising. I get mine from different places, it just depends on where I am at that time. The one I get most is Organic apple cider vinegar.
- Blueberries - I use fresh ones which I think work best, but it is OK to substitute for frozen or even freeze dried ones. The time may vary when using frozen ones though.
Step one (the batter):
Place flour, sugar, baking powder, and a sprinkle of salt into a large mixing bowl. Whisk together until fully combined.
Now add the milk, melted coconut oil, apple cider vinegar, blueberries, and a splash of vanilla. Slowly and carefully fold in the wet ingredients into the dry until the flour is evenly hydrated. Try to remove any lumps from the batter as you do so.
When folding in the wet ingredients to the dry, fold in the shape of the letter J and try to make sure everything is fully combined without overworking the batter.
If the batter gets overmixed, the texture of the muffins will be denser, chewier and won't rise as well.
Step two (baking):
Line a 12 cupcake pan with muffin cases / cupcake cases.
Preheat you oven to 180c (conventional oven) / 160c (fan assisted oven).
Scoop the muffin batter evenly between the 12 cupcake cases.
You can use an ice-cream scooper or an ordinary spoon. Greasing the spoon with oil makes the scooping process easier.
Bang the pan onto the counter several times to flatten out the muffins to guarantee an even rise. Sprinkle some granulated sugar on-top of each muffin before placing them in the oven.
Place the pan on the middle shelf of an oven (fan assisted oven) or the top shelf (conventional oven). Bake for 25 minutes until golden on-top and slightly crispy. (If using frozen blueberries rather than fresh the cooking time may vary from 25-30 mins).
Once the muffins come out of the oven, you can check if they are cooked all of the way through by inserting a toothpick or a sharp knife into the middle of the muffin. If it comes out clean, that means that they are fully cooked.
Let the muffins cool for 10 minutes in their pan, then transfer to a cooling rack.
Enjoy as a breakfast, a snack, or a dessert.
Storing: To store the muffins, place them in a covered cake stand / container for up to 5 days. They can also be frozen for up to around 2 months.
The History of the Blueberry Muffin
Blueberry muffins first became popular in the late 1800s. They originated in England near London where many 'muffin men' would sell them around the streets as an after-dinner snack.
Once they became more and more popular, Minnesota (one of the USA states) declared the blueberry muffin as the states official muffin flavour.
Now, the blueberry muffin is known as an English-American snack.
The traditional blueberry muffin is not made with coconut unlike this recipe, but I think that the coconut makes this recipe unique and even more delicious!
Tips and Tricks
- Measuring ingredients. I used measuring cups for this recipe, and the best way to get the most accurate measurements out of them is too smooth the top with the back of a knife after scooping the ingredients.
- Frozen berries. If you only have frozen blueberries at hand, you will want to run the blueberries under room-temp water until slightly defrosted. Pat them dry and then they are ready to be baked in the muffins. You may need to bake for a little longer 25-30 mins.
- Overmixing the batter. If you overmix the batter, it will overwork the gluten in the flour which will result in chewy and denser muffins.
- Making the muffins with no refined sugar. This recipe can be made with coconut sugar rather than regular sugar. Coconut sugar will also give the muffins more coconut flavour.
Questions answered
Can you make this recipe gluten free?
This has never been tested by me, but in my experience you can just substitute the flour for a gluten-free one and the oat milk for a plant-milk with no gluten in like almond milk.
Can I make the batter in advance?
I do not recommend doing this, as once the baking powder and apple-cider vinegar have mixed, they will begin to react instantly. So if you don't put them in the oven straight away they will not rise properly and will not be moist and fluffy. However, you can prepare the dry and wet ingredients in separate bowls.
Can I make this recipe refined sugar free?
Yes! You can substitute the granulated sugar for a coconut sugar which will also enhance the coconut flavour in the muffins. Coconut sugar is not actually much healthier than normal sugar, but it has some health benefits that normal sugar doesn't.
Can I use frozen blueberries?
Yes, although I do recommend using fresh ones instead. The frozen berries will require a slightly longer cooking time and will have less of a blast of flavour. They will be more sharp than sweet.
If you have any questions that you are unsure about, let me know what it is in the comments or on my Instagram and I will be glad to help you out :).
~ Delicious vegan blueberry muffins with a hint of coconut~
Prep time: 15mins Serves: 12 Cook time: 25mins
Ingredients:
- 2 cups self-raising flour (240g)
- 3/4 cups caster sugar / coconut sugar (165g)
- 3 teaspoons baking powder
- 1 cup oat milk / other plant milk (237ml)
- 1/2 cup melted coconut oil (120ml)
- 1 tablespoon apple-cider vinegar
- 1 + 1/2 cups fresh / frozen*see notes* blueberries (225g)
- Sprinkle of salt
- Splash of vanilla (optional)
Method:
Preheat oven to 180c (conventional oven) 160c (fan assisted oven).
Line a 12 holed cupcake pan with cupcake cases.
Get a large mixing bowl ready with a whisk and a wooden spoon / spatula.
Place the flour, sugar, baking powder and a sprinkle of salt in the bowl and whisk until fully combined.
Now add the plant milk, melted coconut oil, apple-cider vinegar, blueberries and a splash of vanilla. Fold in the shape of a 'J' slowly and carefully until everything is fully incorporated.
Split the batter evenly between the 12 cupcake liners. Bang the pan down on a countertop several times to flatten out the batter to encourage an even rise.
Sprinkle some caster sugar on-top of each muffin and add some extra blueberries on the top (optional).
Bake on the top shelf of a conventional oven or the middle shelf of a fan assisted oven for 25 minutes until golden and slightly crispy on-top. You can insert a sharp knife or toothpick into the middle of the muffin to test if it is cooked all the way through. If it comes out with no muffin batter on it, then it means that they are ready.
And finally, enjoy! :)
Notes:
- If using frozen blueberries, run them through room-temp water until the ice has disappeared and pat dry with a paper towel / clean kitchen cloth. Beware that when using frozen fruit in baking, the fruit will be more mushy and will have less flavour than the fresh ones.
- I have used fan assisted ovens and conventional ovens in my baking and I find that for the best and most accurate results, you should place the muffins on the top shelf of a conventional oven, and place them on a middle shelf in a fan assisted oven.
I hope you guys enjoy this recipe, make sure to comment and let me know what you think! :)
These are incredible. So so moist.
ReplyDeleteThank you so much! I really appreciate the comment :)
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