Hi there – today I’m sharing a gorgeous recipe for my simple vegan blueberry breakfast muffins.
With four children at home and both my partner and I working full time, breakfast can be a bit of a hurried affair. Because of this, I’ve always baked up batches of breakfast muffins purely because of their versatility and how easy they are to shove at the children as they head off to the school bus.
The criteria for a good breakfast muffin is simple – the ingredients need to be easy to source and inexpensive, the recipe quick and easy and the finished product a hearty, comforting and hopefully healthy bake. Since becoming vegan, the criteria hasn’t changed but I do find vegan recipes tend to include unusual ingredients such as ground arrowroot or rice syrup and that’s a little off putting as a busy parent.
Not so with these little beauties however – these are the simplest of vegan blueberry breakfast muffins. The recipe is straight out of the Deliciously Ella cookbook that I was sent to review last week and they ticked all of the boxes beautifully. I sourced all of the ingredients in my local Aldi supermarket and I whipped up a batch of twelve in 30 minutes (including cooking time).
I baked these on a Saturday afternoon with my two year old (that’s what we call multi-tasking) and they lasted approximately 12 hours before they’d been gobbled up, so I think it’s safe to say they were a big hit with our three hungry teenage boys as well as our toddler.
Simple vegan blueberry breakfast muffins – the ingredients
- 100g blueberries
- flaked almonds to sprinkle on top (optional)
- 400g spelt flour
- 100g coconut sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tbsp chia seeds
- 1 tsp mixed spice
- 100ml almond milk
- 170ml maple syrup
- 50ml rapeseed oil
- 1 tsp apple cider vinegar
Simple vegan blueberry breakfast muffins – the method
Preheat the oven to 200ºC (fan 180ºC fan oven). Line a 12 hole muffin tin with cases.
Mix the dry ingredients together in a large bowl. Once the dry ingredients are combined, add in the wet ingredients and stir until a batter is formed. Once formed, add in the blueberries and stir through.
Put the mixture into the muffin cases and bake for 20-25 minutes until golden brown.
Leave the muffins in the tray for ten minutes and then transfer them to a wire rack to cool.
If you like this recipe, I’d love it if you would share with your friends and family and pin it to your Pinterest boards. I want my blog to be a positive and happy space to encourage veganism so the more people who try and love these simple vegan blueberry breakfast muffins the better. If you liked these then why not try my vegan chocolate brownies or my vegan breakfast recipes too.
For more recipes check out my review of five vegan cookbooks that I’ve been trying out this Autumn.