Breakfast is the most important meal of the day!!
I am especially careful with what I have first thing in the morning as it can set my mood and energy for the rest of the day.
I wish I could indulge in sugary, oil-filled baked goods but the moment of happiness from that first bite quickly turns into a sugar crash or a groggy heavy feeling… It’s not the way I want to start my mornings!
Instead, I try to opt for something well-rounded.
But it seems a lot of healthy breakfast options, like oatmeal or smoothies, are not portable for mornings when you’re on the run.
That’s where these blueberry muffins come to the rescue! 
They’re oil-free but perfectly moist and fluffy.
They’re predominately sweetened by orange juice but definitely sweet enough.
They’re quick and easy and come together as fast as making a cup of oatmeal.
And the best part? Only 10 ingredients required!
Warm and fluffy – these healthy, oil-free blueberry muffins will help you start your mornings on the right foot! Feel free to sprinkle on the optional crumble topping for those who like an extra crunch!
These can be made the night before and reheated as they’re still amazing the next morning!
Looking for other breakfast ideas? Try my fluffy Lemon Cardamom pancakes or Mediterranean-inspired granola!
quick notes
- By adding an acid, like apple cider vinegar, to soy milk, the mixture will begin to curdle and thicken like buttermilk. If avoiding soy, other dairy-free milks will work but soy milk will yield the best results due to it’s high protein content.
- Apple cider vinegar is also used for it’s leavening properties as the reaction between the vinegar and baking soda produces carbon dioxide to give the batter a fluffy lift.
- Almond meal and almond flour are popular ingredients added to baked goods to add moistness and subtle flavor. Both are made from grounding almonds and can be used interchangeably, depending on the desired texture. Almond meal typically grounds unblanched almonds (skins intact) while almond flour uses blanched almonds (skins removed) and is grounded more finely.
VEGAN BLUEBERRY MUFFINS
Serves 4-6 muffins
Wet Ingredients
- ½ cup soy or non-dairy milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla
- ½ cup orange juice
Preheat your oven to 400 degrees and lightly oil muffin tin. Combine soy milk, apple cider vinegar, and vanilla and set aside for 5 minutes. (If making the optional crumble topping, start preparing it now.) Stir orange juice into soy milk mixture and set aside.
Dry Ingredients
- 1 cup whole wheat pastry flour
- ¼ cup almond meal
- 2 tsp baking powder
- ¼ baking soda
- ⅓ cup coconut sugar
- ¼ tsp salt
Sift whole wheat pastry flour and combine other dry ingredients together. Create a well in your dry ingredients and pour in wet ingredients. Combine until incorporated.
Topping
- ½ – ¾ cup frozen or fresh blueberries
Carefully stir in blueberries to the batter. Evenly divide batter to muffin tin. Pop in the oven for 15-18 minutes and enjoy!
Crumble Topping (Optional)
- 1 tbsp maple syrup
- 2 tbsp almond meal
- 2 tbsp steel cut oats
Mix the ingredients together and sprinkle on top of batter before popping them in the oven.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
