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TGIF! Rise and shine on this sunny day in the Pacific Northwest with these muffins. I talk to Mom on skype these days, because she is now a full fledged techie with a Surface and Iphone and knows how to message the kids on chat, skype, facebook or wherever, and get hold of them irrespective of the location in the world ;). And when she cannot get hold of us, she calls and asks us why we are not picking up the skype call, not responding on Facebook when it says online, and so on.:) We better be ready to receive them calls. Half of our talks I end up talking about the weather. We seattlelites are obsessed with it I say. Often, mom reminds me that it is sunny out in her city every single day! except some days in the Monsoon season. :P. Yes, sure Mom, but I will die in the 48 deg Celcius (118 deg F) Summers there.
It is sunny today (and cold, brr). I am trying to decide between bundling up and sitting out in the sun and listen to something, ARR awesomeness music and arrangement, or think up and whip a few recipes.. hmm touch decision. or write up a post.
Lets get to these muffins. Utterly soft, light, muffiny, and filled with blueberries, all Whole grain (spelt, almond, coconut flours) and awesome for every morning. Add up spices of choice, or lemon zest and make variations.
Yum!
I used so Delicious dairy free coconut milk yogurt in these muffins and that works beautifully to give them the required texture. These muffins are also My entry for the So Delicious 3 course Recipe contest!
More muffins and doughnuts
Spiced Pumpkin coconut Muffins
Strawberry/raspberry doughnuts with chocolate Ganache glaze – Baked
Banana Oat Cashew Quick Bread Bar
Spiced Sweet Potato Doughnuts – Baked
Almond Oat Bars with Apple Blueberry Crumble
Baked French Toasts topped with Blueberry Crisp
Sweet Potato Blondies. GF
Steps:
Mix the flaxmeal with milk and let sit for 2 minutes. Add the rest of the ingredients under wet and mix into a smooth mix.
In another bowl, add the dry ingredients and whisk well.
Add dry to wet and mix to just about combine. Tos the blueberries in maple syrup then add to batter. Mix lightly to distribute.
Spoon batter into muffin pan.
Bake at 400 degrees F for 18 minutes.
Serve anytime. No they do not taste coconutty at all!
On another note, i need new muffin wrappers.
Spelt Almond Blueberry Muffins Vegan Recipe
Ingredients
Dry
- 1/2 cup spelt flour , or whole wheat pastry flour
- 1/4 cup coconut flour, or use more spelt
- 1/4 cup ground raw almond , or almond flour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet
- 1/4 cup + 2 Tbsp almond milk
- 1 Tbsp flax seed meal
- 1/4 cup non dairy yogurt, I used So delicious cultured coconut milk plain
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 Tbsp organic canola, or coconut oil or softened vegan butter
- 1/2 cup ground raw sugar or other sweetener, 2 Tablespoons more for sweeter
- 3/4 to 1 cup blueberries
- 1 Tbsp maple syrup
Instructions
- Preheat the oven to 400 degrees F / 200ºc. In a large bowl, mix all the dry ingredients and keep ready. In another bowl, mix the almond milk, flax meal, yogurt and let sit for 2 minutes. Add the rest of the ingredients and mix well. Add the wet to the dry and and mix till just about combined. Do not over mix. Toss the blueberries in the maple syrup to coat and then add to batter. Mix to just combine. Spoon the batter into lined or greased muffin pan. Bake for 18-19 minutes or until a toothpick from the center comes out clean.
- Variations:
- Add spices of choice like cinnamon, ginger, cloves, nutmeg for a blueberry spice muffin.
- Add zest of an orange or lemon for lemon blueberry muffins. Use blended silken tofu instead of yogurt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These muffins are being shared at Ricki’s wellness weekend.
I have just made these and they are very delicious! I could taste the coconut flavour though, but I happen to like it. I doubled the batch but did not double the blueberries, because I used frozen and I thought that the moisture would make the muffins to soft. And it turned out great. Thanks Richa for your lovely recipes. I really enjoy them and so does my husband 😉
Awesome! so glad you like them! you can use oat flour and almond milk yogurt to eliminate the coconut flavor if you like.
Im going to try these tomorrow for breakfast, thank you!
I have made these muffins three times now. My hard to please husband and 16 year old son love them. I also think they are delicious, however my muffins cave in a little so the tops are flat or slightly caved in. I’d like them to be mounded more. Any suggestions?
hmm maybe too much moisture in the batter? add a bit more flour to get a thicker batter. also, if there are many blueberries in the batter, the muffins have a higher chance of caving in. the berries burst during baking so the spherical volume isnt there anymore to hold the batter around it. its like lots of liquid pockets in the baking batter. the bigger and juicier the berries, the squishier they become. they taste much better but the muffin collapses. so you can try reduce the berries too.
Hi, would I be able to substitute applesauce for the non dairy yoghurt? Thank you. Wonderful recipes by the way – many thanks for sharing!
you can sub applesauce. the texture will be slightly different.
Blueberry muffins are delicious…Benn looking for a nice recipe online, thanks for sharing this.
Simon
These are beautiful! Love the combo of blueberries and almonds!
Good luck in the contest! Certainly looks like a winning recipe to me. 🙂
Spelt is hard to find here, but whole wheat flour and almond meal quite easy to come by, and I want to make these now, your pics are so good and tempting!
you can use whole wheat flour. if you are not used to the all whole wheat bakes, then substitute a 1/4 cup out with white flour in the this recipe