My vegan frozen blueberry muffin recipe is not just a breakfast, it’s a life force.
I know I’ve written about this before, but a tradition like this deserves to get mentioned again. When my friend, Azure (check out her photography here) had her first child, I was at the hospital the day after with a generous supply of vegan cherry pecan muffins. She thanked me profusely afterwards, crediting the muffins with giving her the energy she needed to get through the first couple nights of having a newborn.
Three more kids later, and I’m still delivering muffins. I was lucky enough in February to bring her, and baby #4, my vegan frozen blueberry muffins. Now, this recipe could probably work just fine with fresh blueberries as well, but you may have to adjust the baking time.
I always get at least one five-pound box of blueberries from Tree-Ripe every year, and once this social distancing is over, I hope I’ll be able to stand in line for them again. Imagine, muffins using blueberries that were frozen at the peak of perfection. Yum!
So, if like me, you have some frozen blueberries lying around, and some extra time on your hands, consider making these for breakfast. They are mom-approved, four times over.
Frozen Blueberry Muffin Ingredients
- 2 cups all-purpose flour
- 2 tbsp baking powder
- ¼ tsp sat
- ½ tsp chai spice (optional, but so good)
- 1 stick Earth Balance or ½ cup coconut oil (I used half and half because of what I had on hand the last time I made these)
- 1 cup sugar
- ½ cup applesauce
- 1 tsp vanilla extract
- ½ cup soy milk (or milk of choice)
- 1 cup frozen blueberries
- Preheat the oven to 375 degrees.
- Take out two large bowls. In one, you’re going to combine all the dry ingredients (flour, baking powder, salt, and chai spice, if you choose to add it). In the other, mix together the butter/oil and sugar. I used my stand mixer, but use that or a hand mixer if you can. Then add in the applesauce and vanilla.
- Pour the dry ingredients over the wet and mix until they’re incorporated. Don’t overdo it. Fold in the blueberries.
- Grease some muffin tins. This should make either 12 large or 24 small muffins. Spoon batter in the tins about 2/3 to 3/4 of the way up.
- Bake for 20-25 minutes, maybe a little less if you’re making smaller ones or if the blueberries aren’t frozen.
- Do the toothpick test to make sure they come out clean, then let them cool for about 15 minutes before transferring. Don’t put a lid on them until they’re completely room temperature so you don’t lose that slight crustiness.
Enjoy on a sunny morning with your loved ones near and far.