Vegan Sugar-Free Blueberry Breakfast Muffins

Vegan Sugar-Free Blueberry Breakfast Muffins are super scrumptious and you won’t believe they’re sugar free! i used a monk fruit sweetener, but you can always use regular sugar if you want!

they’re the perfect muffins to wake up to in the morning. in fact, i’m eating one now with some banana and peanut butter, it’s heavenly!

this is just your most basic of basic blueberry muffin recipes and it’s fail proof.

with ingredients like organic all purpose flour, oil, dairy free milk and a few more ingredients, they’re very easy to make.

you can eat Vegan Sugar-Free Blueberry Breakfast Muffins plain or dress them up with some nut butter like i do!

since i use 1/4 cup monk fruit sweetener (lakanto) they’re definitely not too sweet. in fact, they’re just slightly sweet.

if you would like to add more sweetness, then i recommend a glaze or frosting on top! the one i used was unsweetened but you can always add maple syrup or any sweetener.

just for some fun color, i mixed vegan cream cheese with melted frozen blueberries for that pretty light purple glaze!

when it comes to blueberries, i have grown to realize that i prefer fresh and not frozen in my baked goods.

if you only have frozen, that’s ok, go for it, but fresh produces much less of a mushy texture surrounding the blueberries.

here’s everything you need to make Vegan Sugar-Free Blueberry Breakfast Muffins

organic all purpose flour

baking powder

baking soda

lakanto or sugar free sub

tapioca flour

sea salt

avocado oil

dairy free milk

vanilla extract

blueberries

vegan cream cheese and frozen blueberries for topping if you want

that’s all you need, how easy is this recipe? the muffins keep well in the freezer by the way, so you can always store them for meal prep.

since my husband and i eat them fairly quickly, i like to keep the muffins in the fridge and warm them up before eating.

Vegan Sugar-Free Blueberry Breakfast Muffins are

-easy to make

-100% vegan

-packed with blueberries

-made with minimal ingredients

-taste slightly sweet

-keep well in the freezer

-are versatile with other add ins like chocolate chips

if you love my Vegan Sugar-Free Blueberry Breakfast Muffins, then try these other recipes from my blog!

Vegan and Gluten Free Coffee Cake Muffins

Vegan and Gluten-Free Double Chocolate Mini Muffins

Vegan and Gluten-Free Snickerdoodle Tahini Muffins

Healthy Vegan Cinnamon Swirl Muffins

Vegan Butter and Salt Muffins

Delicious Vegan Lemon Poppyseed Muffins

Healthy and Gluten-Free Vegan Chocolate Chip Muffins

Vegan Birthday Cake Banana Muffins

Bakery Style Vegan Blueberry Muffins

Healthy Chocolate Zucchini Breakfast Muffins

Healthy Sweet Potato Muffins

are you going to make Vegan Sugar-Free Blueberry Breakfast Muffins?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Vegan Sugar-Free Blueberry Breakfast Muffins

Recipe by MaryCourse: Breakfast, Muffins
Servings

9

servings
Prep time

7

minutes
Cooking time

28

minutes

NOTE: you are welcome to sub gf 1:1 all purpose flour but i have NOT tested, so i can’t vouch for texture with subs

Ingredients

  • 2 cups organic all purpose flour

  • 1/4 cup tapioca flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 cup lakanto or sugar free sub

  • 1/3 cup melted coconut oil, avocado oil or melted vegan butter

  • 1 and 1/4 cup almond milk

  • 1/2 tbsp vanilla extract

  • 1 and 1/4 cup fresh blueberries

  • frozen blueberries melted mixed with vegan cream cheese for topping if wanted

Directions

  • preheat the oven to 350 degrees.
  • mix the batter ingredients until a thick and smooth consistency and then fold in the blueberries.
  • add a heaping 1/4 cup of batter to parchment muffin tins. bake at 350 for 28 minutes.
  • mix vegan cream cheese and melted frozen blueberries together if you would like and top the muffins.
  • store in the fridge or freezer in an airtight container and enjoy!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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