Vegan White Chocolate Blueberry Muffins
These Vegan White Chocolate Blueberry Muffins are a delightful treat that combines the tangy sweetness of blueberries with the creamy richness of white chocolate.
They are perfect for breakfast, a snack, or even dessert. What makes these muffins even better is that they are entirely plant-based and can be made gluten-free with a simple substitution.
This recipe has become a favorite in my household, not only because of its delicious taste but also because of the memories it brings back of baking with family on lazy Sunday mornings.
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Vegan White Chocolate Blueberry Muffins Recipe
Tips for Making the Best Vegan Blueberry Muffins
Use Overripe Bananas: They are sweeter and add extra moisture to the muffins.
Don’t Overmix: Overmixing the batter can make the muffins dense. Mix just until the ingredients are combined.
Fresh vs. Frozen Blueberries: Fresh blueberries are ideal, but if you use frozen, do not thaw them to prevent the batter from becoming too wet.
Healthy Substitutions: For a healthier version, use maple syrup instead of white sugar.
Gluten-Free Option: Buckwheat flour is a great gluten-free alternative that works well in this recipe.
Ingredients
Muffins:
- 1 overripe banana, mashed
- 1 ½ cups all-purpose flour (or buckwheat flour for a gluten-free option)
- ¾ cup white sugar (or maple syrup for a healthier option)
- 2 teaspoons baking powder
- A pinch of sea salt
- ? cup coconut oil
- ¼ cup almond milk
- 1 cup fresh blueberries
- ¼ cup vegan white chocolate chips
Topping:
- ¼ cup brown sugar
- ¼ cup rolled oats
- 2 tablespoons coconut oil
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with coconut oil.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar (or maple syrup), baking powder, and sea salt.
Combine Wet Ingredients: In another bowl, mix the mashed banana, coconut oil, and almond milk until well combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Add Blueberries and Chocolate Chips: Gently fold in the blueberries and vegan white chocolate chips.
Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Prepare the Topping: In a small bowl, mix together the brown sugar, rolled oats, coconut oil, and ground cinnamon. Spread the topping evenly over each muffin. Sprinkle a bit of brown sugar on top.
Bake: Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Vegan White Chocolate Blueberry Muffins
Ingredients
- 1 Overripe banana
- 1 1/4 cups all-purpose flour (or buckwheat flour for a gluten-free option)
- ¾ cup white sugar (or maple syrup for a healthier option)
- 2 tsp baking powder
- 1 pinch sea salt
- ? cup coconut oil
- ¼ cup almond milk
- q cup fresh blueberries
- ¼ cup vegan white chocolate chips
- ¼ cup brown sugar
- ¼ cup rolled oats
- 2 tbsp coconut oil
- 1 tsp ground cinnamon
Notes
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with coconut oil. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar (or maple syrup), baking powder, and sea salt. Combine Wet Ingredients: In another bowl, mix the mashed banana, coconut oil, and almond milk until well combined. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Add Blueberries and Chocolate Chips: Gently fold in the blueberries and vegan white chocolate chips. Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Prepare the Topping: In a small bowl, mix together the brown sugar, rolled oats, coconut oil, and ground cinnamon. Spread the topping evenly over each muffin. Sprinkle a bit of brown sugar on top.Why I Love These Vegan White Chocolate Blueberry Muffins
These muffins hold a special place in my heart because they remind me of the times I spent in the kitchen with my grandmother, baking treats and making memories.
The combination of blueberries and white chocolate is nostalgic and comforting, bringing back the warmth of those cherished moments.
Plus, knowing that they are made with wholesome, plant-based ingredients makes them even more enjoyable.
Frequently Asked Questions About Vegan White Chocolate Blueberry Muffins
Can I use a different type of flour for blueberry muffins?
Yes, you can use buckwheat flour for a gluten-free option, or whole wheat flour for added fiber and nutrients.
How can I make my vegan blueberry muffins moist?
Using overripe bananas and not overmixing the batter helps keep the muffins moist. Also, ensure you measure the flour correctly to avoid dry muffins.
Are these chocolate blueberry muffins healthy?
Compared to traditional muffin recipes which use dairy, butter, oil, eggs and other fatty ingredients, these muffins are healthier. Also, these muffins can be made even healthier by using maple syrup instead of white sugar and opting for whole grain or buckwheat flour.
Can I freeze these muffins?
Yes, you can freeze these muffins. Let them cool completely, then store them in an airtight container or freezer bag for up to three months. Thaw at room temperature or warm in the oven before serving.
Can I use other fruits instead of blueberries?
Absolutely! Raspberries, strawberries, or even chopped apples would be delicious in this recipe.
Enjoy these Vegan White Chocolate Blueberry Muffins with a cup of your favorite plant-based milk or tea!
