Thursday, March 1, 2012

Bold Berry Muffins (vegan)

Earlier this morning, I suggested that you spend a night at home this March evening, reigning as king or queen of your household in front of a late winter fire. Of course, you will also need to indulge in a cup of your hot beverage of choice. Mine's decaf green tea. And, with that hot beverage, you will need a little snack. I will, anyway.

After you finish all of your daily tasks—because, let’s face it, you probably don’t have household staff—and before you settle down with a book, whip up a batch of these bold tasting vegan berry muffins. These muffins are moist and flavourful with delicious bites of fresh, tasty and nutritious blueberries and raspberries. But you can substitute any berries (or even other fruit) that you wish.

Fresh-picked berries would be great, but frozen will do just as well for convenience in winter or when you don't have fresh fruit in the house.

If you're not in the mood for fresh vegan muffins (say what?), find another easy treat on my recipes page. If you are really in a hurry, I suggest Scottish Scones, because they are quick, delicious and best eaten warm.

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These vegan bold berry muffins are moist and tasty with the benefits of fresh fruit. Use frozen fruit for convenience. A great portable healthy snack for school or office!

Bold Berry Muffins

by Joann MacDonald
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake breakfast dessert snack nut-free vegan vegetarian blueberries raspberries flaxseed muffins

Ingredients (12 muffins)
  • 2 cups light spelt flour
  • 3/4 cup organic sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp ground flaxseed
  • 1/4 cup vanilla soy yogurt
  • 1/4 cup blueberry applesauce
  • 1/2 cup soy milk
  • 1/2 cup light olive oil
  • 2 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1/2 cup fresh or frozen raspberries

Preheat the oven to 375°F.
Line a muffin tray with 12 paper cups.
In a large bowl, mix together flour, sugar, baking powder, salt and ground flax. Add yogurt, applesauce, milk, oil and vanilla. Stir together. Gently fold in berries.
Scoop the batter into the muffin cups. (Batter is thick.)
Bake for about 30 minutes, until a knife inserted in the centre comes out free of batter. Cool and enjoy!
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  1. These muffins look delicious - so much flavour makes them the perfect on-the-go breakfast :D

    Choc Chip Uru
    Latest: 5 PB Sourced Giant PB Cookies

  2. Those look yummy and healthy!!!

    1. Thanks, Tara. I was just thinking about making these again. I have some coconut milk yogurt I want to try using in them.