Why does this recipe use psyllium husks and ground flaxseed?

Ground flaxseed and psyllium husks are used in this recipe as plant-based binders, helping to create the structure and moist texture typically achieved with eggs.

Can I use fresh blueberries instead of frozen wild blueberries?

The recipe calls for frozen wild blueberries, which are smaller and distribute well without sinking. If using fresh, ensure they are thoroughly dried and consider tossing them lightly in a bit of flour to prevent sinking.

What kind of almond flour is best for these muffins?

This recipe specifies superfine blanched almond flour, which provides a finer texture and lighter color compared to almond meal, contributing to the muffin's delicate crumb.

How should I store these Wild Blueberry Muffins?

Store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for 1 week. For best results, bring them back to room temperature or toast before serving.

Why is the muffin batter so thick?

The batter for these muffins is intentionally thick due to the combination of multiple flours and the binding agents, which helps hold the blueberries in place and contributes to the muffin's final texture.

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Wild Blueberry Muffins
[Vegan]

CW By: Chay Wike

Author Bio

Preparing a meal is an act of love for yourself and the ones you share... Read More

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A close-up of several golden-brown vegan wild blueberry muffins, some with visible blueberries, cooling on a wire rack.

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Wild Blueberry Muffins [Vegan]

Dairy Free

Vegan

With barely six grams of sugar each, these muffins are a lovely warm and nourishing treat in the morning if you’re looking for something to grab and go. They are grain-free and full of healthy fats. Perfectly sweet and bright thanks to a squeeze of citrus juice, they bake up...

2 tablespoons ground flaxseed or flaxseed meal
3 tablespoons whole psyllium husks
1 tablespoon lemon zest
3/4 cup almond milk
1/2 cup avocado oil
1/3 cup maple syrup
1 tablespoon alcohol-free vanilla extract
2 tablespoons fresh lemon juice
2 cups superfine blanched almond flour
1/4 cup coconut flour
1/4 cup arrowroot flour
1/4 cup unsweetened shredded dried coconut
2 teaspoons baking powder
1/4 teaspoon kosher sea salt
1 cup frozen wild blueberries

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How to Prepare Wild Blueberry Muffins [Vegan]

Preheat the oven to 350°F, and line a 12-cup muffin tin with paper baking cups.
In a medium bowl, whisk together the ground flaxseed, psyllium husks, and lemon zest. Then mix in all the wet ingredients and set aside.
In a large bowl, whisk together all the dry ingredients (through salt). Add the wet ingredients to the dry ingredients and mix with a rubber spatula. (The batter will be thick.) Fold in the blueberries.
Using an ice-cream scoop or measuring cup, drop about 1/4 cup of batter into each baking cup. Bake for 30 to 35 minutes, or until golden brown and a toothpick or fork inserted in the center of a muffin comes out clean.
Remove from the oven and allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Serve immediately, or store in an airtight container at room temperature for up to 3 days or in the fridge for 1 week. Bring back to room temperature or toast before serving.