One of my favorite desserts to bring to a potluck is blueberry muffins. They travel well and pretty much no one can say no to a well-made muffin. These muffins are full of bright, happy flavors while being dairy-free and vegan. Our family is trying to eat more plant-based meals and I have a lot of friends that are trying to incorporate more plant-based meals too. Every other day, our family makes it a point to eat meals that are either vegan or vegetarian. We do this to ensure that we’re getting enough vegetables and so we can get better quality meat (with a better footprint) that’s more ethical and sustainable.
Regardless, these muffins don’t taste like anything is “missing” and they’re extra healthy with the added ingredient of Spirulina. Spirulina is high in nutrients and antioxidants. Plus, it adds a fun, aquamarine, mermaid-y hue to the muffins.
Vegan Blueberry Muffins with Spirulina
1.5 cups all-purpose flour
.75 cup sugar
.5 tsp salt
2 tsp baking powder
1 tsp Spirulina
1/3 cup vegetable oil
1 Tbsp chia seeds + 3 Tbsp water
1/3 cup coconut milk (or preferred nut milk)
Zest from 1/2 lemon (1 Tbsp)
1 cup fresh or frozen blueberries
For the cookie topping:
1/3 cup all-purpose flour
1/4 cup vegan butter
1/2 cup granulated sugar
Mix flour, sugar, salt, baking powder, & spirulina in a bowl. In a separate bowl, mix chia seeds+water, vegetable oil, coconut milk, & lemon zest. Pour dry ingredients into wet ingredients and stir until just mixed. Fold blueberries into muffin mix. Pour into greased muffin tray or muffin tray with paper cups. Mix together ingredients for cookie topping. Crumble over muffins. Bake 20-25 minutes in 400F degree oven. If storing, please keep refrigerated. This recipe multiplies well and I make at least double (in a 24 muffin tray) so we have muffins for a few days for breakfast and/or snacks.
Clementine Karl says
I made these with gluten free flour and they were delicious!