For this year’s #FoodBloggerLove, I’ve made Vegan Blueberry Coconut Muffins to send some blogging love to Heather of Join Us, Pull Up a Chair. Heather is a busy mom of two, who food blogs in her spare time. She’s trying to expand her cooking into more vegan and dairy free recipes, so I thought making vegan blueberry coconut muffins would be perfect. Oh - and she likes to bake muffins, so I’m hoping she enjoys this recipe! You can find out more about Heather’s blog at any of her social media sites: Pinterest, Instagram, Facebook, and Twitter.
Here are just a few of the recipes I saw on Join Us, Pull Up a Chair that I want to make: Jalapeno Popper Stuffed Mushrooms, Chocolate Cherry Almond Braid, and Minestrone Verde.
In the meantime, I’ll be having a vegan blueberry coconut muffin with my morning coffee. I’m on a mission to use up all the blueberries I have stored in the freezer from last year’s farmer’s market. Safe to say, I have enough for weeks more of blueberry muffins. Given that I had coconut milk leftover from another recipe, it made sense to me to use it up to make vegan muffins. The flaked coconut and ginger gives these muffins a bit of a tropical flair.
Ingredients
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon apple cider vinegar
- 1 cup coconut milk
- 1/4 cup vegetable or olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon grated ginger (or to taste)
- 1/4 cup flaked coconut
- 2 cups blueberries (fresh or frozen)
Instructions
- Preheat oven to 375 degrees.
- Combine the flour, baking powder, baking soda, salt, and sugar.
- Add the apple cider vinegar, coconut milk, oil, vanilla, grated ginger, and coconut. Stir to combine until the wet and dry ingredients are thoroughly combined.
- Add the blueberries and combine until just incorporated.
- Spoon the muffin mix evenly between a 12 muffin cup lined muffin pan.
- Bake for 20-25 minutes or until a toothpick in the center of a muffin comes out clean.
- Makes 12. Enjoy!
If you are a blogger who wants to participate in #FoodBloggerLove next year, make sure to join our Facebook group to know when sign-ups open! Also, check out my prior #FoodBloggerLove recipes here and here.
3 comments
My son has decided to become vegan so I’m now on the hunt for vegan recipes. This one looks good, though I have to admit, I’d be happy with the non-vegan version of blueberry muffins too 🙂
We are big muffin fans in our house and my kids really love blueberries. I have never tried making vegan muffins before/no egg, but I know more people with egg allergies so it’s great to have these sort of recipes!
The muffins look great! It is my favourite muffin too! Great post:)