Sugar free Recipes

Vegan Blueberry Muffins

written by Patrick August 10, 2017 0 comments
blueberry Muffins

Vegan Blueberry Muffins

Recipe by Estelle at @vego_cocoon

With decadent cupcakes such as these, it’s hard to believe these beautiful Vegan Blueberry Muffins have ZERO refined sugars! With a delicious vegan cream cheese frosting on top, these Blueberry Muffins taste just as gorgeous as they look!

 

Ingredients

  • 1/2 cup blended blackberries, not frozen
  • 1/2 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all purpose flour
  • 1 cup Natvia natural sweetener
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil
  • 2 1/2 tsp vanilla extract
  • Blackberries, not frozen (to put inside cupcake)

 

For the cream cheese icing:
  • 1 cup Natvia powdered sugar
  • 1/2 cup (108 grams) vegan butter, cold
  • 2 tablespoons non dairy milk
  • 1 teaspoon Apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Lemon zest to garnish

Blueberry muffins

Method

  1. Preheat oven to 180 degrees Celsius and line a muffin tray with cupcake liners.
  2. Whisk together blackberries, soy milk and vinegar and set aside to curdle for about 5-10 mins
  3. Sift together the flour, Natvia, baking powder, baking soda, and salt into a large bowl and mix.
  4. Add the oil and vanilla extract to the curdled soy milk and blackberries. Whisk well to combine. 5. Gently fold wet ingredients into dry, mixing until you have a smooth batter.
  5. Fill cupcake liners 1/3 full with mixture. Place a blackberry in each then fill another 1/3, covering the blackberry. Bake in oven for 18-20 mins or until a knife comes out without goo sticking to it. When they come out, let them cool briefly then transfer them to a cooling rack.

 

For the cream cheese icing:
  1. Place all ingredients in a food processor and process for 1 minute.
  2. Scrape down the sides and process for another minute. The mixture will be smooth and creamy. Ice the cupcakes and garnish with lemon zest.
  3. Lasts in the fridge for 2 weeks and the freezer for 6 months.

 

You can see more of Estelle’s delicious recipes over on her Instagram!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at Healthy Treats!

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