7 Delicious Vegan Blueberry Recipes For Your Kids
Check out today's list, choose your favourite vegan blueberry recipes, and indulge in seasonal treats like pancakes, cookies, smoothies, waffles, buns, tarts, and a host of other fantastic dishes with the addition of blueberries. Enjoy!
Vegan Blueberry Recipes
1. Vegan Lemon Blueberry Pancakes
Having a stack of fluffy blueberry pancakes is what's so great about them. These pancakes are sure to become one of your new fruity favourites because they burst with warm, sweet blueberries in every bite!
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 1-2
- Almond milk: 1 cup + 2 tablespoons
- Ripe banana: 1
- Lemon juice: 2 teaspoons
- Lemon zest: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Buckwheat flour: 1 cup
- Baking powder: 2 teaspoons
- Ground cinnamon: ½ teaspoon
- Fresh blueberries: 1 cup
- Lemon juice, lemon zest, vanilla essence, almond milk, and mashed banana are all combined in a bowl. Combine thoroughly after mixing.
- Whisk until smooth after adding the buckwheat flour, baking powder, and cinnamon. Fold the blueberries in gently.
- Cook for two to three minutes on each side, or until brown, in a non-stick frying pan over medium heat.
- Serve with extra fresh blueberries, maple syrup, and a dollop of coconut yogurt. Enjoy!
2. Vegan Blueberry Cookies
These soft, chewy, delicious, and aromatic gluten-free, vegan blueberry breakfast cookies are the ideal treat. They make a hearty breakfast and are also excellent as a healthy afternoon snack or dessert.
Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 12 cookies
- Coconut oil: ⅛ cup
- Maple syrup: 4 tablespoons
- Ground cinnamon: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Pinch of salt
- Ground almonds: 1½ cup
- Gluten-free, rolled oats: 1½ cups
- Fresh blueberries: ½ cup
- Unsweetened almond milk: ½ cup
- Turn the oven's temperature up to 180°C (350°F)
- Melt the coconut oil in a sizable bowl in the microwave or over a pot of boiling water (skip this step if using any other oil)
- Add all the remaining ingredients to the bowl once the butter has melted.
- Mix thoroughly, adding a little more milk if it appears too dry.
- Use your hands to shape one heaping tablespoon of the mixture into tiny patties.
- It should be spread out onto a baking sheet with greased parchment paper.
- Repeat the process until all batter has been used; 12 cookies should result. Bake for approximately 15 minutes or until golden brown.
- Before storing, allow cooling entirely on a wire rack.
3. Vegan Polish Blueberry Buns
The best pairing for Polish blueberry buns is milk. You can eat them as a snack while travelling, for dessert, or even for breakfast.
Prep time: 40 minutes | Cook time: 20 minutes | Total time: 60 minutes | Servings: 8
Ingredients For The Dough
- Wheat flour: 2 cups, plus extra for dusting
- Fine salt: ¼ teaspoon
- Instant dried yeast: 2¼ teaspoon
- Sugar: ⅓ cup
- Lukewarm plant milk: ½ cup + 2 tablespoons
- Vanilla extract: 1 teaspoon
- Mild coconut oil: (30g) 2 heaped teaspoons
- Plant milk: 2 teaspoons
- Maple syrup: 1 teaspoon
Ingredients For The Blueberry Filling
- Cornflour: 1 tablespoon
- Blueberries: 200 g
Ingredients For The Icing (Optional)
- Icing sugar: ½ cup
- Lemon juice: 1 tablespoon
- Vanilla extract: 1 teaspoon
- In a sizable mixing bowl, combine the flour, salt, instant yeast, and sugar.
- Add vanilla extract and lukewarm whole milk (cold or too hot milk will kill the yeast). Using a wooden spoon, combine all the ingredients.
- Turn the mixture onto a work surface once it has largely come together. A further 5–10 ml of plant milk should be added if the mixture feels dry.
- Holding one end of the dough in one hand and stretching it out with the other, knead the mixture. Reform the dough, rotate it to 90 degrees, and repeat. Work the coconut oil into the dough after doing this for about 5 minutes. The dough will initially be slick, but the dough will eventually absorb all the fat and become elastic and smooth.
- The dough should be placed in a sizable, clean bowl, which should then be lightly oiled and covered with a clean kitchen towel. The dough should be left to rise for 1 12 hours in a warm (but not too warm) location. Make the icing and the filling now.
- Punch all the air out of the dough after it has doubled in size, then divide it into 8 identical pieces.
- Flatten each portion into a circle after rolling it into a ball using a rolling pin. To ensure that the dough is distributed evenly once the buns are filled and sealed, try to make the center of the circle thicker and the circle's edges thinner.
- A heaping tablespoon of blueberries should be placed in the center of the dough, and it should be sealed around them without allowing too much air inside. Ensure the bun is tightly sealed to prevent the juice from leaking during baking.
- To make the bun more rounded, flip it over and gently roll it around the counter. While you prepare the remaining 7 buns, place them on a baking sheet that has been lightly greased and covered with a kitchen towel.
- Allow your buns to proof once more, under a kitchen towel, for about 30-45 minutes, or until they have doubled in size after you have finished making all of them.
- Set the oven's temperature to 180 C. Apply a glaze to the buns by combining plant milk and maple syrup. For 20 to 25 minutes, bake.
- Once finished, you might want to ice the buns. Brush them with maple syrup to give warm buns a nice shine while avoiding refined sugar.
- Clean blueberries and starch should be combined in a big bowl. Place aside.
- In a small bowl, combine icing sugar, lemon juice (or water), and a few drops of vanilla extract.
4. Waffles With Vanilla Blueberry Sauce
The flavour in these Lemon Poppyseed Waffles is out of this world! They are vegan and gluten-free and drizzled with a divine vanilla blueberry sauce.
Prep time: 15 minutes | Cook time: 15 minutes | Servings: 4
Ingredients For The Vegan Lemon Poppyseed Waffles
- Oat Flour: 87g
- Gluten-free flour mix: 1¼ cups
- Baking soda: ½ teaspoon
- Baking powder: 1½ teaspoons
- Sea salt: ¾ teaspoon
- Poppy seeds: 1 tablespoon
- Unsweetened almond milk: 1½ cups
- Apple cider vinegar or white vinegar: 2 teaspoons
- Melted vegan butter: ¼ cup
- Pure lemon extract: 1½ teaspoons
- Vanilla extract: ½ teaspoon
- Maple syrup: 2 tablespoons
Ingredients For The Vanilla Blueberry Sauce
- Frozen blueberries: 3 cups
- Vanilla Extract: 1 teaspoon
- Pure Lemon Extract: 1 teaspoon
- Organic brown sugar: ½ cup
- Two teaspoons cornstarch + 2 teaspoons water mixed.
Method For The Vegan Lemon Poppyseed Waffles
- Almond milk and apple cider vinegar should be combined. Make vegan buttermilk by allowing it to sit for at least three minutes.
- Oat flour, gluten-free flour, baking soda, baking powder, sea salt, and poppy seeds should all be combined in a big bowl. Place aside.
- Combine all the vegan buttermilk, the vegan butter that has been melted, the maple syrup, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, Nielsen-Massey Pure Lemon Extract, and Nielsen-Massey Pure Lemon Extract in a smaller bowl.
- Mix the dry ingredients before adding the wet ones.
- In the interim, preheat your waffle maker and grease it per the manufacturer's instructions. Because I like mine crisp but also very fluffy, I set mine two dials before the maximum.
- Scoop some batter into a ½ cup/125ml measuring cup, then pour or spread it in the center of the greased waffle maker. It doesn't need to be pushed out. Close the lid and cook until the waffle maker's steam no longer rises. The waffle will crumble if that happens. Keep it closed until the steam has finished.
- As you finish the entire batch of batter, remove each waffle and place it on a baking sheet in your oven or toaster oven set to “warm” or 200F/95C to keep warm and crispy. Continue working with the remaining batter.
- Make your Vanilla Blueberry Sauce while the waffles are cooking.
Method For The Vanilla Blueberry Sauce
- Over high heat, add all the ingredients to a pot. The sauce will start to thicken after 10 minutes on a lower heat after the ingredients have been brought to a boil and the blueberries have started to pop. If you want your sauce to be much thicker, feel free to add more cornstarch slurry.
- Enjoy the vanilla blueberry sauce with the waffles!
5. Vegan Blueberry Ginger Galette
For a quick, attractive, and delicious dessert, sweet, juicy blueberries are baked over a layer of ginger cookie crumbs in a free-form crust with minimal fuss. This recipe is the ideal place to start if you've never made pastry. The galette is possibly the most straightforward method for making handsomely vegan pie taste scrumptious!
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes | Servings: 6
Ingredients For The Crust
- All-purpose flour: 1¼ cups
- Salt: ½ teaspoon
- Avocado oil: ⅓ cup
- Ice-cold water: 4 tablespoons
Ingredients For Filling
- Vegan ginger snap cookies: ⅓ cup
- Blueberries: 4 cups
- Cornstarch: 3 tablespoons
- Granulated sugar: 3 tablespoons
- Microplane fresh ginger: 2 tablespoons
- Plant-based milk: 1-2 tablespoons
- Turbinado sugar, for garnish: 1 tablespoon
Method For The Crust
- Combine the salt and the flour in a medium bowl.
- Add 4 tablespoons of ice-cold water and the oil in a slow stream. Be careful not to over-mix as you gently fold the mixture together just until a shaggy, loose dough forms.
- Gather the dough with oiled hands, then put it in the center of a piece of plastic wrap. It should be formed and compressed into a disc shape, then tightly wrapped and chilled for 30 minutes or overnight.
Method For The Filling
- In a food processor or using a rolling pin and a plastic bag, crush the ginger snaps into crumbs.
- Blueberries, ginger, sugar, and cornstarch should all be thoroughly mixed.
Method To Assemble The Galette
- Turn the oven on to 375°F. Cut two lengthwise 20-inch-long pieces of parchment paper. Between the two sheets of parchment paper, roll the chilled dough to a width of about 14 inches and a thickness of 1/8 inch.
- Always roll the dough outward from the center of the disc, rotating the parchment as you go until you have a rough circle. If the edges are jagged or uneven, don't worry; this adds to the rustic appeal.
- A 2-inch border of the crust should remain uncovered as you sprinkle the gingersnap crumbs over the pastry. Place the blueberries on top of the crumbs and carefully fold the dough's sides up over the edges of the filling, overlapping the dough as you go. Turbinado sugar is added after plant-based milk is brushed over the dough.
- Keeping the galette on the parchment, slide it onto the spherical baking sheet. Bake for 40 to 50 minutes, rotating the galette halfway through baking until the pastry is golden brown and the blueberries are bubbling slightly. Place on the center rack of the preheated oven. It is best consumed the same day, either warm or at room temperature.
6. Vegan Peach Blueberry Popsicles
With only 8 essential ingredients, these vegan, gluten-free peach and blueberry popsicles are made. A delicious treat for the summer that will keep you cool all year!
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 8
Ingredients For The Popsicle Base
- Full fat coconut milk: 1- 13.5 oz can
- Sliced peaches drained: 1 large can
- Maple syrup: 2 tablespoons
- Pinch of salt
Ingredients For The Blueberry Smash
- Blueberries fresh or frozen: ¼ cup
- Maple syrup: 1 tablespoon
- Dash of vanilla
- Graham crackers crushed: 2 large
- Make your blueberry smash first. Add blueberries, maple syrup, and vanilla to a small saucepan set over medium heat.
- Give them a quick smash with the back of a spoon after stirring them until they become soft and start to release liquid. As you prepare your popsicles, let your blueberry smash cool a little.
- Blend the ingredients for the popsicle base in a blender. Make sure to drain the peaches thoroughly.
- Blend slowly until thoroughly combined; otherwise, the coconut milk will separate in the blender.
- In 8 popsicle moulds, add the popsicle liquid and then the blueberry smash.
- After 30 minutes in the freezer, top with crushed Graham Crackers and continue freezing for 6 to 8 hours, or until foldable.
- Take out of the freezer and let thaw for two minutes. Place the popsicle mould on a flat surface and wiggle the popsicles out if necessary by running the moulds under room-temperature water to loosen them.
7. Vegan Blueberry Cornbread
Vegan blueberry cornbread is a delicious, moist, and flavorful bread made from cornmeal and other vegan ingredients. It is nutritious and gluten-free, making it ideal for people looking to live a healthy lifestyle.
Prep time: 10 minutes | Cook time: 50 minutes | Total time: 60 minutes | Servings: 8
- All-purpose gluten-free flour: 1 cup
- Cornmeal: 1 cup
- Almond flour: ½ cup
- Organic cane sugar: ½ cup
- Baking powder: 1 tablespoon
- Ground flaxseed: 1 tablespoon
- Salt: ½ teaspoon
- Non-dairy milk: 1½ cups
- Vegan butter: ½ cup ( melted)
- Blueberries: 1½ cups
- Combine the gluten-free flour, almond flour, cornmeal, sugar, baking soda, salt, and flaxseed in a sizable bowl. Mix thoroughly and reserve.
- Add wet ingredients, such as soy milk and vegan butter, to a different bowl. Pour the mixture into the dry ingredients after thoroughly mixing.
- Use a spatula to combine the ingredients thoroughly.
- Fold the mixture gently after adding the blueberries.
- Apply a spatula to the top to smooth it out after pouring the mixture into an 8-inch round springform pan.
- For about 50 to 60 minutes, bake the baking dish at 375 degrees Fahrenheit.
- If the fork or toothpick inserted into the pan comes out clean, the cornbread has been properly cooked.
How To Extend The Shelf Life Of Fresh Blueberries
Whether growing blueberries at home or purchasing them from a farmer's market, the key to keeping them fresh for longer is getting rid of as much bacteria and moisture as possible. Here are some general guidelines to remember so your blueberries will last longer:
1. Check Before Buying
Before purchasing blueberries from the grocery store, check them out. The other berries in your batch are likely to turn quickly if there is an overly moist one. Check your blueberries for mould, juice leaks, or soft patches when you get home. If you find any, remove them from the batch before storing them. To extend the shelf life of your blueberry batch, you can also remove the stems.
2. Only Wash Before Using
Wait until you're ready to eat them before washing any blueberries. Washing the berries adds moisture, hastening the ripening process and their decay.
3. Maintain Proper Storage
The small container that blueberries are sold in at stores is likely to be full of them when you order them. Your berries will keep better if you take them out of this container. Berries should be spread out in a single layer in a container lined with paper towels, with the top left open to allow the berries to breathe. Blueberries should be kept in a low-humidity, low-moisture area of your refrigerator, like the middle rack.
4. In An Airtight Container, Freeze
While blueberries in the refrigerator typically last only for five days, frozen blueberries will remain edible for six to twelve months. To keep blueberries from forming an unusable ball, quickly freeze them. To do this, spread the berries out in a single layer on a rimmed baking sheet lined with parchment paper, ensuring they aren't touching, and freeze them for two hours.
Place the berries in a freezer bag or other airtight container after removing the baking sheet from the freezer. Add frozen blueberries to any of your favorite smoothies, or thaw the frozen berries in the refrigerator for a day to enjoy them fresh.
Desserts made with blueberries are delicious because they are much more reviving than desserts made with chocolate. In addition, there are many different blueberry dessert recipes to try, including special items shared above. You wouldn't run out of options even if you tried a vegan blueberry dessert recipe each day of the summer. Start with these 7 vegan blueberry recipes if you're up for the challenge and see how you like them.
I trust you enjoyed this article about the 7 Delicious Vegan Blueberry Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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