Ingredients

The following ingredients have 8 Servings
  • 1 heaped cup oat flour ((gluten-free if needed - see notes))
  • 1 cup gluten-free flour blend (or regular flour (see notes))
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup plant-based milk (of choice)
  • 1/3 cup maple syrup ((see notes))
  • 2 1/2 tbsp oil ((see notes))
  • 1 tbsp lemon juice (or lime juice)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups blueberries (fresh or frozen)

Instruction

  • You can watch the video in the post for visual instructions.I recommend measuring the ingredients in grams on a kitchen scale. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a muffin pan with paper liners or grease the pan.
  • Add plant-based milk and lemon juice to a small/medium bowl. Stir to combine and set aside for a few minutes to make "vegan buttermilk".
  • Meanwhile, add all dry ingredients to a large mixing bowl and stir with a whisk.
  • Now add the wet ingredients and stir with a spatula or whisk to combine. Do not overmix the batter. Finally, fold in the blueberries.
  • Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
  • Bake for 25-30 minutes or until you spot cracks on top of the muffins. You can also make a toothpick test. Insert the toothpick into the center of a muffin. It should come out fairly clean (it's ok if the toothpick is crumbly but it shouldn't come out wet).
  • Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5-6 days or freeze for up to 3 months. They won't stay soft if stored in the fridge, however, you can reheat them in the oven until warmed through to make them softer again.