Chocolate blueberry muffins are simply delicious. I really love them and have to be careful not to eat too much of them. Muffins simply go always and at any time of day: morning, noon, evening and of course with afternoon coffee. I just say addictive potential without end. Many of you would like to see more gluten-free recipes. That’s exactly why I’ll be bringing more gluten-free baking recipes to the site in the near future. Of course, you can always make these with grains that contain gluten, like spelt or wheat flour.
Chocolate blueberry muffins
The preparation of the dough is simple and fast. First, I mash a banana. To this is added soft margarine, vegetable yogurt or cottage cheese and vegetable milk, which I whisk with a hand mixer. To this is added oat flour, buckwheat flour, almond flour raw cane sugar, baking powder, bourbon vanilla and a pinch of salt. Now mix everything together to form a compact dough. At the very end, I fold in the blueberries and chocolate drops.
Now I put the batter into muffin tins and it’s off to the oven. After minutes of baking time, the beauties are also ready and may be nibbled after a small cooling time.
TIP: For all baking fans among you who like to bake with spelt or wheat flour. No problem, the flour can be replaced 1:1 with classic flours.
Simple vegan muffins with raspberries and chocolate
Otherwise, you really can’t go wrong with these fine little treats. I use fresh cultured blueberries and dark vegan chocolate drops. You could also use frozen blueberries, but they should be rolled in flour first. If you skip this step, they can become quite watery and won’t look nice.
Why are blueberries actually so healthy? They are rich in…
- Vitamin C
- Potassium and zinc
- Folic acid and iron
- Secondary plant substances (polyphenols)
If you’re looking for some different muffins today, here are my suggestions:
- Chocolate cherry muffins
- Chocolate Chip Muffins
- Chocolate raspberry muffins
- Simple banana nut muffins
- Peanut Butter & Jelly Muffins
- Poppy seed lemon muffins
- Apple muffins
- Simple gluten free chocolate muffins
- Vegan pumpkin muffins
Here we go! The muffins are ready in just 45 minutes and taste just great.
The chocolate blueberry muffins are:
- Locker & Fluffig
- Super fruity with slight acidity (raspberries)
- Vegan & gluten free on request
- Quickly and easily made
Well, are you ready for the sweet sins? I wish you a lot of fun baking and of course a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Chocolate blueberry muffins (v & gf)
FOR THE MUFFINS:
- 1 Piece Banana crushed, about 120g
- 80 ml vegetable margarine alternatively use another neutral tasting oil
- 30 g Vegetable yogurt or curd
- 160 ml Plant milk I use oat milk
- 90 g Oatmeal
- 90 g Buckwheat flour
- 60 g Almond flour
- 120 g Raw cane sugar alternatively another sugar of choice
- 2 tbspn Baking powder
- ½ tbspn Bourbon vanilla ground
- ¼ tbspn Sea salt
- 200 g Blueberries washed and lightly patted dry
- 80 g dark vegan chocolate drops
- Preheat the oven to 175 °C convection (195 °C upper-lower heat) and line a muffin baking tray for 12 muffins with muffin cups or grease lightly if needed.
- Provide a large baking bowl, mash banana, pour in margarine, JOghurt and vegetable milk and whisk well with a hand mixer. Add oat flour, buckwheat flour, almond flour, raw cane sugar, baking powder, bourbon vanilla and sea salt and stir until a compact dough is formed.1 Piece Banana, 80 ml vegetable margarine, 30 g Vegetable yogurt, 160 ml Plant milk, 90 g Oatmeal, 90 g Buckwheat flour, 60 g Almond flour, 120 g Raw cane sugar, 2 tbspn Baking powder, ½ tbspn Bourbon vanilla ground, ¼ tbspn Sea salt
- If the dough is too dry, add a sip of vegetable milk, if too runny, add a touch more flour.
- As a final step, gently fold in blueberries and dark vegan chocolate drops.200 g Blueberries, 80 g dark vegan chocolate drops
- Divide the batter evenly among the muffin cups with a spoon.
- Put in the oven and bake for 30 minutes. Use a wooden stick to check if the muffins are baked through. Let cool and enjoy.
- Store leftovers (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.