6 Best Vegan Blueberry Muffin Recipes For Your Kids

6 Best Vegan Blueberry Muffin Recipes For Your Kids

A muffin is a great idea at all times. They're tasty, simple to eat on the go, and entertaining to make! Additionally, muffins are very customizable. They'll still be a tasty treat no matter what you put in them! However, simple to eat on the go and entertaining to make!

We have what you need if you want to spice up your subsequent encounter with blueberry muffins a little. So let's try some kid-friendly, delicious blueberry muffin recipes.

What Are Muffins?

In the US, muffins are a kind of quick bread baked in muffin tins. You can find them in savoury varieties in addition to their cupcake-like shape and the usual sweetening of sugar, fruit, or chocolate chips. Baking powder or baking soda is used in place of yeast to help the dough rise in the oven.

A round, unsweetened, yeast-leavened flatbread baked and cooked on a griddle in the United Kingdom is called a “muffin.” Although the sweeter quick bread version of the muffin is much more widely consumed in the United States, flatbread muffins were reintroduced to the country as “English muffins” in the late 1800s.

A Brief History Of Muffins

Depending on where you live, what you think of when you hear the word muffin is very different.

Yeast bread is baked on a griddle to create English muffins. They have been around since the 10th or 11th century. Here in the United States, we like them toasted with a little butter spread.

The muffins we are accustomed to in America are a form of quick bread. Instead of using yeast to rise, quick bread uses chemical baking powder. At the end of the 18th century, cookbooks were the first to mention this muffin. But it wasn't until 1857 that baking powder was invented.

Pearlash, which releases carbon dioxide in the dough, was used to make the first muffins. The original muffin recipes weren't as sweet and had few ingredients.

Although there are savoury muffins as well, muffin recipes have evolved over the years and now include a wide variety of mix-ins.

In the 1950s, as companies started packaging muffin mixes, muffins experienced a surge in popularity.

Health Benefits Of Blueberries

1. Rich In Antioxidants

Your body does not respond well to oxidative stress. The presence of molecules known as free radicals causes this kind of stress. Free radicals, created naturally by metabolism or as a result of exposure to pollution, cigarette smoke, and alcohol, are harmful to your body. In fact, they harm cells.

The impact of oxidative stress can be lessened with the help of antioxidants. To prevent cell damage, antioxidants “create a barrier or a shield around the cell,” according to Zumpano. Blueberries have a very high antioxidant content, particularly anthocyanins, which are also present in elderberries and chokeberries.

2. Good For Eye Health

Your vision may be enhanced, and you may prevent age-related macular degeneration by regularly including blueberries in your diet. This is believed to be due to the increased oxygen and blood flow to the eyes and antioxidant protection, which may help lower the risk of cataracts and macular degeneration.

3. Lowering Cholesterol

Soluble fiber levels in blueberries are high. Soluble fiber, according to Zumpano, “binds around the bile in our guts and helps remove that bile.” Because bile is a waste product made of various substances, including cholesterol, bile acids, salts, metals, and bilirubin (a chemical produced when red blood cells break down), getting rid of it is crucial.

“When soluble fiber binds around the bile, it helps to remove that bile, composed of cholesterol with the body's waste, so it can result in a reduction in cholesterol, which in turn results in preventing or reversing your risk of heart disease,” she adds.

4. Improve Bone Health

Calcium, magnesium, manganese, zinc, phosphorus, iron, and vitamin K are all minerals found in blueberries. These all belong to the bone; each one of them. Building and maintaining bone structure and strength is aided by consuming enough of these minerals and vitamins.

The essential roles that iron and zinc play in maintaining the elasticity and strength of bones and joints.

A higher risk of bone fracture has been associated with low vitamin K intake. On the other hand, adequate vitamin K intake enhances calcium absorption and could lessen calcium loss.

5. Prevent Cancer

The numerous phytonutrients in blueberries, vitamin C, and vitamin A all work as potent antioxidants that may help shield cells from oxidative stress by disease-related free radicals.

According to research, antioxidants may help prevent or lessen the progression of esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate, and colon cancers. They may also help reduce inflammation in the body.

Additionally, folate, also known as vitamin B9, which is necessary for creating and maintaining DNA, is present in blueberries. Folate can stop the growth of cancer cells. Trusted Source because of DNA mutations.

6. Reduce Blood Pressure

According to a 2019 study of individuals with metabolic syndrome, consuming blueberries had a beneficial effect. People saw a decrease in other areas, even though insulin resistance remained unchanged. Consuming blueberries, according to Zumpano, “helps reduce blood pressure in people with metabolic syndrome because it helps the body produce more nitric oxide, which relaxes your blood vessels.”

7. Help To Control Blood Sugar

When compared to other fruits, blueberries have less sugar and more fiber, so they don't cause a spike in blood sugar. Scientists believe this beneficial effect may help manage blood sugar in people with specific medical conditions.

More human studies on the impact of blueberries on insulin resistance, which can result in diabetes, are still needed, according to a 2016 review of animal and human studies. A subsequent 2020 investigation of Type 2 diabetic men revealed that regular blueberry consumption decreased certain triglyceride levels and other markers of cardiometabolic health.

Vegan Blueberry Muffin Recipes

1. Vegan Blueberry And White Chocolate Muffins

This recipe's warm, moist banana muffins are topped with walnuts and contain blueberries and white chocolate bits inside. They are lighter than your regular muffin since they have coconut sugar, coconut oil, and rolled oats. It sounds like a delicious way to begin the day!

Prep time: 10 minutes | Cook time: 18 minutes | Total time: 28 minutes | Servings: 8

Ingredients

• Flax eggs: 2 (1 tablespoon ground flaxseeds, plus 3 tablespoons of water per egg)
• Ripe bananas: 3-4
• Coconut sugar: ½ cup
• Coconut oil, melted: ¼ cup
• Vanilla extract: 1 teaspoon
• Baking soda: 2 teaspoons
• Sea salt: 1 pinch
• Flour: 1½ cups
• Rolled oats: ½ cup
• Blueberries: ¼ cup
• Vegan white chocolate chips: ¼ cup
• Unsweetened flaked coconut: ¼ cup
• Walnuts chopped: ¼ cup

Method

1. Put cupcake liners in a pan and preheat the oven to 375°F.
2. Let flaxseed meal and water sit for five minutes. Mix all ingredients with a wooden spoon or spatula until thoroughly blended. Add the mashed banana, coconut oil, vanilla, coconut sugar, salt, and baking soda.
3. Add flour and oats and stir just until mixed.
4. Then fold the berries, chocolate, almonds, and coconut into the batter and distribute them equally.
5. About ⅔ of the way complete, fill each liner with batter. Bake in a preheated oven for 15-20 minutes or until golden brown.
6. Before serving, let cool on a wire rack.

2. Vegan Blueberry Lemon Muffins

The entire family loves these mouthwatering, lemony, blueberry-filled muffins. You can make them quickly and easily in a pinch for last-minute guests or to include in your children's lunch boxes. They are also an excellent snack and freeze well.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6

Ingredients

• Organic spelt flour: 1 cup
• Organic all-purpose flour: 1 cup
• Salt: ½ teaspoon
• Baking soda: 1½ teaspoons
• Sugar: 1 cup
• Soy milk: 1 cup
• Organic canola oil: ⅓ cup (+ enough to grease the muffin tin)
• Pure lemon extract: 2 teaspoons
• Vinegar: 1 tablespoon
• Fresh or frozen blueberries: 1¼ teaspoons

Method

1. Preheat your oven to 350°F.
2. Apply a thin layer of canola oil to a muffin pan.
3. In a medium-sized mixing bowl, combine the all-purpose and spelt flours with the salt and baking soda.
4. Whisk the sugar, soy milk, canola oil, lemon extract, and vinegar in a sizable mixing dish.
5. Add the dry ingredients to the large mixing basin, and stir until combined.
6. Add the blueberries slowly and gently. In 12 muffin tins, distribute the batter evenly.
7. After 20 minutes of baking, the toothpick should emerge clean or with a few cooked crumbs still attached.

3. Vegan Zucchini Blueberry Muffins

This meal is perfect for a summer to fall transition if you're looking for one. You can utilize the rest of your luscious blueberries and zucchini with smooth skin, but you can also enjoy the comforting aroma of cinnamon and satisfying whole wheat.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 16

Ingredients

• Ground flaxseed meal: 3 tablespoons
• Warm water: 1¼ cup
• Coconut oil, melted: ¾ cup
• Vanilla extract: 1 tablespoon
• Organic or raw sugar: 1 cup
• Zucchini: 2 cups, shredded
• Whole wheat flour: 3 cups
• Sea salt: 1 teaspoon
• Baking powder: 1 teaspoon
• Baking soda: ½ teaspoon
• Ground cinnamon: 1 tablespoon
• Fresh blueberries: 1 cup
• Pecans: ½ cup, chopped

Method

1. Set aside two cupcake/muffin tins lined with parchment paper or reusable silicon holders and preheat the oven to 350°F.
2. Combine the flaxseed meal with warm water in a small bowl. Repeat the mixture for ten minutes or until it has a watery gel consistency. Combine the ground flaxseed meal and water with the melted coconut oil, sugar, and vanilla extract. Add the mostly squeezed dry zucchini shreds to the wet mixture.
3. Mix or sift the ingredients: flour, salt, baking soda, baking powder, and cinnamon. Add a little more water if you feel the batter is too thick, then fold in the blueberries and pecans after thoroughly combining the wet and dry ingredients.
4. Pour the batter into the muffin cups with an ice cream scoop until it is almost to the top. Bake for 23–27 minutes, or until a toothpick inserted cleanly comes out.

4. Vegan Pecan Blueberry Muffins

These mouthwatering blueberry and pecan muffins have a pecan bite. Additionally, the sweetness is just right.

Prep time: 10 minutes | Cook time: 22 minutes | Total time: 32 minutes | Servings: 12

Ingredients

• Ground flaxseeds or chia meal: 1 tablespoon
• Warm water: 3 tablespoons
• Ripe bananas: 2
• Pure maple syrup: ¼ cup
• Unsweetened almond milk: ¾ cup + 2 tablespoons
• Plain, unsweetened applesauce: ¼ cup
• Lemon, juiced: 1
• Vanilla extract: 1 teaspoon
• Gluten-free flour: 1¾ cup
• Raw coconut sugar: ⅓ cup
• Hemp seeds: ¼ cup
• Rolled gluten-free oats: ¼ cup
• Baking powder: 2 teaspoons
• Ground cinnamon: 2 teaspoons
• Baking soda: ½ teaspoon
• Pink Himalayan salt: ½ teaspoon
• Crushed pecan pieces: ⅓ cup
• Fresh blueberries tossed: 2-2½ cups
• Flour mixture: 1 tablespoon

Method

1. Preheat your oven to 350°F.
2. Use baking or oil spray to coat your muffin or mini muffin tin; I chose olive oil.
3. Combine water and ground flax in a small bowl for your flax egg. Set apart.
4. I put the bananas in a basin or a stand mixer with a paddle attachment, and I mashed them.
5. Add everything else up until the vanilla. Add flour through salt to another basin, and stir thoroughly.
6. Then combine your dry and wet ingredients after adding the flax egg combination.
7. One spoonful of your GF flour and blueberries should be gently mixed in a small bowl.
8. Fold your nuts and blueberries into the moist batter by hand.
9. Gently fill your muffin wells 3/4 complete using a scoop.
10. I chose to top each with a pecan or piece of banana, but that is not required.
11. After baking for 22 to 26 minutes, a toothpick must come out clean.
12. It took precisely 22 minutes using a little muffin pan.

5. Vegan Cinnamon Streusel Muffins

These cinnamon streusel muffins are perfect if you enjoy coffee cake. Brown sugar crumbles on top of tender vanilla muffins. Perfect for a quick breakfast or weekend brunch! These are just as much a favourite as our blueberry muffins!

Prep time: 25 minutes | Cook time: 15 minutes | Total time: 40 minutes | Servings:8

Ingredients For The Muffins

• Certified gluten-free baking flour: 2 cups
• Baking powder: 1 teaspoon
• Olive oil: ¼ cup
• Water: 1 cup
• Pure maple syrup: ½ cup
• Unsweetened vanilla almond milk: ½ cup
• Ground nutmeg: ¼ teaspoon
• Pure almond extract: ¼ teaspoon
• Pure vanilla extract: ¼ teaspoon
• Vanilla powder: 1 teaspoon
• Cinnamon: 2 teaspoons
• Ground flax seed mixed: 1 tablespoon
• Warm water: 1 tablespoon
• Muffin liners or parchment paper

Ingredients For The Cinnamon Streusel

• Turbinado sugar: 2 tablespoons + 2 teaspoons
• Cinnamon: 1 teaspoon.
• Vanilla powder: ½ teaspoon.
• Himalayan sea salt: 1 pinch
• Oat flour: 2 teaspoons
• Vegan butter: 2 teaspoons

Ingredients For The Blueberry Drizzle

• Frozen organic wild blueberries: 1 cup
• Pure maple syrup: 2 tablespoons

Method For The Muffins

1. Preheat your oven to 350°F.
2. You can line your muffin tins with parchment paper pieces or tin liners.
3. You can make a flax egg by mixing 1 tablespoon of ground flax seed meal with 3 tablespoons of warm water. Let the mixture sit until it develops a gel-like consistency (~10 minutes).
4. Combine the GF flour, baking powder, nutmeg, cinnamon, and vanilla extract.
5. Add the water, almond milk, pure maple syrup, vanilla extract, and oil.
6. Now add your flax egg. Once most of the clumps have been broken up, mix thoroughly.
7. Twenty minutes should be allotted for baking or until a knife inserted in the center of the muffin comes out clean.
8. After 10 minutes, pour warm blueberries and streusel over the top.

Method For The Cinnamon Streusel

1. Over medium heat, combine all the ingredients and stir until the sugar clumps together and the vegan butter melts.

Method For The Blueberry Drizzle

1. Over medium heat, combine your pure maple syrup and wild blueberries.
2. Boil the blueberries until they burst (3–4 minutes).

6. Vegan Blueberry Muffin Mug Cake

Have you five minutes? You still have time for breakfast, so try this easy-to-make blueberry muffin mug cake! This vegan and gluten-free mug cake is packed with protein and complex carbohydrates to keep you full all morning.

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Servings: 5

Ingredients

• Gluten-free oat flour: ⅓ cup
• Baking soda: ¼ teaspoon
• Cinnamon: ¼ teaspoon
• Applesauce, unsweetened: 2 tablespoons
• Cashew butter: 1 tablespoon
• Almond milk: ½ tablespoon
• Stevia to taste
• Fresh blueberries: ½ cup

Method

1. Use cooking spray to coat a little ramekin or cup.
2. Take a bowl and fill it with the oat flour, baking soda, cinnamon, applesauce, cashew butter, almond milk, and stevia. Mix until combined. Adjust the stevia according to your taste. Add the blueberries after stirring.
3. In the microwave, heat the batter in the preheated mug until the top is set and the blueberries burst (~90 seconds).
4. Allow to cool, then savour!

How Should You Store Muffins?

You can store the freshly baked muffins in a few tried-and-true ways.

1. Room Temperature

The best way to store muffins for up to four days is to keep them in an airtight container on your kitchen counter. After baking, let the muffins cool on a wire rack. It's crucial to allow them to cool because hot muffins in an airtight container can produce condensation, making them soggy. Place a paper towel in the bottom of the container or plastic bag before adding the muffins in a single layer. To help absorb extra moisture, cover the muffins' tops with another paper towel.

2. Freezer

Put muffins in a freezer bag in one layer, and then freeze. It takes three months for frozen muffins to thaw. Use the thaw setting on your microwave or thaw your muffins at room temperature to reheat them. The muffins can also be heated for ten minutes in a 350°F oven by wrapping them in aluminum foil.

3. Refrigerator

Generally speaking, don't chill muffins. The muffins will stay fresh for up to six days in the fridge if they are of the savoury variety and contain cheeses or meats in the recipe.

Conclusion

Muffins are a warm, cozy, delicious, and incredibly filling breakfast or snack. Simply put, they are a lot of fun to eat and enjoy and are quick and easy to prepare. So don't miss trying the vegan muffin recipes I've shared.

I trust you enjoyed this article about the 6 Best Vegan Blueberry Muffin Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

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