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Vegan Blueberry Chocolate Chip Muffins
At a Glance
- Cook
- 22-25 min
- Total
- 30 min
- Servings
- 10.00 serving(s)
Categories
- Breakfast
- Dessert
- Baking
Dietary
- Vegan
Allergens
- Wheat
- Soy
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Vegan Blueberry Chocolate Chip Muffins brings together 1 cup unbleached flour, 1/2 cup whole wheat flour, 1/2 cup sugar (scant) in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 10 servings.
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Equipment
Mixing bowl, muffin or cupcake pan, paper liners, cooling rack
Ingredients
- 1 cup unbleached flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar (scant)
- 1 teaspoon salt (scant)
- 2 teaspoons baking powder
- 1 cup vanilla soymilk
- 1/4 cup virgin olive oil
- 1/2 cup frozen blueberries
- 1/2 cup dairy free chocolate chips
- 1 teaspoon ground chia seeds
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Instructions
In a mixing bowl combine flour, sugar, salt and baking powder.
Add in milk and oil. If you find the batter is too thick, slowly add more milk until you are happy with the consistency.
Fold in blueberries, chocolate chips and chia seeds. Save some chocolate chips for topping the Muffins.
Pour into paper liners in a muffin or cupcake pan. Top with remaining chocolate chips.
Bake at 400 for 22-25 minutes.
Let cool for about 20 minutes on a cooling rack and enjoy :).
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