Blueberry muffins anyone? ✋
These muffins with cream cheese frosting are not only fluffy and berry-licious they're also vegan, oil free and refined sugar free.
The berry frosting is super easy and guilt-free: just mix Terra Natural cream cheese with maple (or date) syrup, vanilla extract and blueberry powder. Don't forget to let it thicken in the fridge for about 30 minutes before you use it, and the colour & the look you get on those muffins is just WOW. 💟
To make this recipe more nutritious, I mix high grade flour with wholemeal, plus add some buckwheat flour, which matches the flavour of blueberries so well.
Follow my video and enjoy this easy vegan goodness!
! Check out my Fluffy Strawberry Muffins recipe HERE. Those are filled with strawberry jam and also delicious.
Watch Blueberry Muffins video here:
For Flax Egg:
1 tbsp ground flax seeds (linseeds);
2 1/2 tbsp hot water
1 cup high grade flour (or plain gluten-free flour);
1/2 cup wholemeal flour;
1/4 cup buckwheat flour;
3/4 cup coconut sugar;
1 1/2 tsp baking powder;
1 tsp baking soda
1 1/3 cup plant milk;
1 tsp vinegar;
1/3 cup Terra natural cashew cream cheese (HALF of a 200 g jar);
2 tsp vanilla extract;
Flax Egg (1 tbsp ground flax seeds + 2 1/2 tbsp water)
1 cup blueberries (fresh or frozen)
Guilt-Free Berry Frosting:
1/3 cup Terra Natural cashew cream cheese (half of a 200 g jar);
1 1/2 - 2 tbsp maple or date syrup;
1/4 tsp vanilla extract;
1/2 tbsp berry powder (blueberry, blackcurrant or boysenberry)
Preheat the oven to 170°C (340°F). Make flax egg by mixing 1 tbsp ground flax seeds (linseeds) with 2 1/2 tbsp of hot water. Set aside.
Whisk all the dry ingredients together.
Mix the wet ingredients together. Use a stick blender for a smooth texture or mix with a spoon for a bit longer, until most of the clumps are gone.
Mix wet and dry, add 1 cup of fresh or frozen blueberries.
All in muffin tin, 3/4 full. Use muffin paper cups or a non-stick tin to keep them oil-free, otherwise, grease the tin with a little canola oil.
Bake in pre-heated oven for 16 - 17 minutes.
Make berry frosting by mixing cream cheese, maple syrup, vanilla extract and berry powder. Put it in the fridge and let it thicken for 30 minutes. If you want more icing, double this recipe and use a whole 200 g jar of cream cheese, or half of our 400 g jar.
Let the muffins cool down, cover them with icing and some fresh berries. Use a piping bag to make the icing look super pretty, but if you don't have one, just spread it on top with a spoon or a butterknife - the taste is exactly the same and still amazing! Enjoy :)
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