Blueberry Almond Butter Muffins (Vegan)
Bursting with blueberries and with a dollop of extra protein from almond butter, these Blueberry Almond Butter Muffins are a wholesome way to start your day!
Blueberry Almond Butter Muffins are a wholesome way to start your day! This vegan blueberry muffins recipe with almond butter is bursting with blueberries!
Just when I thought I had perfected the blueberry muffin, I had to go back to the drawing board to find a vegan-friendly blueberry muffin that my husband can enjoy.
It became one of my goals this summer to create a blueberry muffin recipe that was not only dairy- and egg-free, but one that wasn’t overly sweet — in essence, a blueberry muffin that is truly suited for breakfast and won’t leave you with a sugar crash.
Since almond butter has become a staple in my kitchen (I drop a dollop in my morning oats and love it in my smoothies), I use it in this recipe as an egg replacer. The result is a subtly nutty muffin, bursting with berries!
Dozens of muffins later, my recipe taste testers (aka my kids and their friends) and I settled on these Blueberry Almond Butter Muffins, chock full of blueberries, deceptively vegan (all of them were shocked to learn they were vegan), with crunchy muffin tops from a sprinkling of turbinado sugar and slivered almonds. They’re perfect for your weekend coffee but easy enough to whip up for a weekday breakfast on the go, too!
HOW TO MAKE BLUEBERRY ALMOND BUTTER MUFFINS
Bursting with blueberries and with a dollop of extra protein from almond butter, these Blueberry Almond Butter Muffins are a wholesome way to start your day!
- Start by whisking the flour, sugar, baking powder and salt.
- Stir the blueberries into the flour mixture.
- Whisk the oil, almond butter, almond milk, and vanilla.
- If you wish, top the muffins with sugar and almonds, bake until golden, and enjoy!
CAN I USE FRESH OR FROZEN BLUEBERRIES?
Either works well in this recipe!
Fresh is wonderful, especially when you happen upon a batch that is more tart and not as delicious to eat by the handful – this is a great way to use up disappointing berries.
Frozen blueberries make this an easy recipe to make year-round, and you’ll find your muffins will bake with lovely swirls from the juice. That said, I recommend dropping them into the batter frozen, if possible, so your whole muffin doesn’t turn blue (but delicious, nonetheless).
WHAT CAN I SUBSTITUTE FOR ALMOND BUTTER IN THIS RECIPE?
Well, it won’t be an almond butter muffin recipe, will it? That said, do try your favorite nut butter — peanut butter, of course, is a delicious substitute!
MORE BLUEBERRY RECIPES TO TRY
When blueberries are plentiful, here are more blueberry recipes to try!
Blueberry Crisp
Blueberry Maple Granola
Blueberry Lemon Glazed Baked Donuts
Blueberry, Feta and Honey-Caramelized Onion Naan Pizza
Baby Back Ribs with Blueberry Balsamic Barbecue Sauce
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Blueberry Almond Butter Muffins (Vegan)
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups fresh blueberries
- 1/4 cup coconut oil
- 2 tablespoons almond butter
- 3/4 cup almond milk
- 1 teaspoon vanilla
- 1/4 cup slivered almond for topping
- 1 tablespoon turbinado sugar for topping
Instructions
- Preheat the oven to 375°F with the rack placed in the center of the oven. Line a muffin pan with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.
- Drop the blueberries into the flour and give it a toss.
- In a small bowl, whisk together the oil, almond butter, almond milk, and vanilla. Add the almond milk mixture into the flour and use a spatula to mix until the flour is incorporated – do not overmix the batter, you want it to be lumpy.
- Distribute the batter into the prepared muffin pan and sprinkle with the sugar and almonds. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the muffins on a wire rack to cool before enjoying.
Notes
Can I use fresh or frozen blueberries?
Either works well in this recipe!- Fresh is wonderful, especially when you happen upon a batch that is more tart and not as delicious to eat by the handful - this is a great way to use up disappointing berries.
- Frozen blueberries make this an easy recipe to make year-round, and you'll find your muffins will bake with lovely swirls from the juice. That said, I recommend dropping them into the batter frozen, if possible, so your whole muffin doesn't turn blue (but delicious, nonetheless).
What can I substitute for almond butter in this recipe?
- Well, it won't be an almond butter muffin recipe, will it? That said, do try your favorite nut butter -- peanut butter, of course, is a delicious substitute!
What kind of almond butter should I use?
- I recommend a creamy almond butter in this recipe -- I use Lindsay Classic Creamy Almond Butter.
What kind of coconut oil should I use?
- If your coconut oil is solid, melt it in the microwave before using in the recipe. I use LouAna Liquid Coconut Oil, which eliminates this step.
Nutrition
Comments
COOKBOOK
Delicious! Great recipe for my fav muffins!