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Vegan Blueberry muffins




Wholewheat flour

200 oz

Rice flour

100 oz

Baking powder for desserts

1 unit

Brown cane sugar

50 oz

Maple syrup

100 oz

Sunflower oil

100 oz

Soy drink

1/2 cup

Dried cranberries, sweetened

100 oz

Ground cinnamon

2 spoons


1 pinch

Desserts from Italy

Vegan Blueberry muffins

Vegan Blueberry muffins

vegan with gluten with good fats

ready in

35 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegan Blueberry muffins

Muffins are one of my favorite desserts! I like to prepare them on Friday night to enjoy them on Saturday mornings for breakfast with a good latte or a fruit smoothie

Vegan Blueberry muffins step 1

step 1

Soften the blueberries in a bowl with warm water. Sift in a bowl the whole wheat flour, rice flour and baking powder, then salt, brown cane sugar and cinnamon.

Vegan Blueberry muffins step 2

step 2

Mix the ingredients well to mix the spices with the flour and baking powder. Squeeze the blueberries by depriving them of the excess water and add them to the flours along with the maple syrup and sunflower oil.

Vegan Blueberry muffins step 3

step 3

Mix all the ingredients with a whisk pouring the soymilk in flush until the dough becomes smooth and homogeneous. Pour the mixture into muffin molds with a ladle and bake at 180 ° C for about 25-30 minutes.

Vegan Blueberry muffins step 4

step 4

Cooking will be complete when, by inserting a toothpick, it will come out completely dry. Leave to cool and serve at room temperature. If you want to make muffins sweeter you can sprinkle them with powdered sugar or maple syrup.

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