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Today we decided to make vegan blueberry muffins in mini size. My daughter loves to bake with me, largely because she gets to dip her fingers in the bowl and taste things, but she also likes measuring ingredients and stirring the dough. I grew up cooking and baking with my mom, and even if my daughter doesn’t grow to love it like I do, she will know how to do it herself.
Back to the muffins…
I wanted a healthy vegan blueberry muffin recipe that wasn’t loaded with sugar or white flour. I also wanted to play around with aquafaba as an egg replacer because it’s been fantastic in so many other recipes and I had this idea that it would make insanely fluffy muffins. And… I was right!
These have a beautiful crumb to them and are moist and fluffy and light, just how I like my muffins. I used coconut sugar to keep the glycemic index low because my daughter reacts strongly to sugar, so these blueberry muffins are very lightly sweet. If you prefer a sweeter muffin, you can certainly use regular cane sugar instead, and you could increase the amount in the recipe.
I also used whole wheat flour for the larger portion of the muffin, but you might be able to use it for the entire batch. And you could certainly substitute other flours and make this gluten-free if you prefer.
There are a ton of Greek yogurt "healthy" recipes cycling around right now, so I added some of my homemade coconut milk yogurt into the batch, and I'm sure that contributes to the fluffiness and texture of these beauties.
I made mini muffins out of this recent batch, and they were not only super cute, but they seemed to be the perfect serving size for our 3-year-old. She typically only wants one of whatever we bake, so this is a nice way to give her a smaller size versus one normal size muffin. If you opt for small muffins, just reduce the baking time to about 12-14 minutes after the initial 5 minute bake.
Mini muffin in my hand
Mini muffin her hand!
Makes 12 full-size muffins or about 28 mini muffins
Preheat the oven to 425 degrees F. Lightly oil a muffin tin and set it aside.
In a large mixing bowl, combine the flours, the baking powder, baking soda, and salt and stir well.
In a separate bowl, combine the almond milk, coconut sugar, aquafaba, canola oil, yogurt, and vanilla. Mix this together really well and then create a well in the center of the dry ingredients and gently combine the two. Mix just until there isn’t anything dry left in it. You don’t want to mix too much or you’ll get rubbery muffins.
Gently fold in the blueberries. Special tip: If you reserve ¼ cup or so of the dry mixture, you can add the blueberries into this flour to keep them from sinking to the bottom of the muffins.
Fill the muffin tins about ¾ of the way full and then put them in the oven to bake. Cook for 5 minutes at 425 degrees F and then lower the heat to 375 degrees for 19-20 minutes (or 12-14 for mini muffins.)
Enjoy these vegan blueberry muffins warm! They can also be stored for a few days in an airtight container, but I doubt they'll make it that long anyway!