Vegan Blueberry English Muffins
Elevate your breakfast game with these irresistible Vegan Blueberry English Muffins! Crafted with simple, wholesome ingredients like fresh blueberries, almond milk, and coconut oil, these homemade muffins boast a fluffy, tender texture and bursts of juicy sweetness in every bite. Perfectly golden with a subtle crunch from a dusting of cornmeal, they’re as satisfying to make as they are to eat. Whether toasted and slathered with your favorite vegan butter or enjoyed straight off the skillet, these plant-based delights are a must-try for morning enthusiasts. With a leisurely rise time for ultimate softness and cooked to perfection on the stovetop, they’re proof that breakfast can be both indulgent and cruelty-free. Keywords: vegan breakfast recipes, homemade English muffins, blueberry muffin recipe, plant-based baking, vegan brunch ideas.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant dry yeast
- 1 teaspoon salt
- 2 tablespoons cane sugar
- 1 cup unsweetened almond milk
- 0.5 cup water
- 2 tablespoons coconut oil
- 1 cup fresh blueberries
- 0.25 cup cornmeal
Instructions
In a large mixing bowl, combine 2 cups of the all-purpose flour, yeast, salt, and sugar. Mix well.
In a small saucepan, warm the almond milk, water, and coconut oil over low heat until the mixture is lukewarm, about 110°F (43°C).
Stir the warm liquid into the dry ingredients until a sticky dough forms.
Gradually add the remaining 1 cup of flour, mixing until the dough is smooth and no longer sticky.
Gently fold in the fresh blueberries, being careful not to crush them.
Cover the dough with a clean towel and let it rise in a warm place until doubled in size, about 1 hour.
Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a 1/2 inch thick sheet.
Using a round cutter or a glass, cut the dough into 4-inch circles.
Sprinkle a baking sheet generously with cornmeal and place the muffin rounds on it, coating both sides lightly with cornmeal.
Cover the muffins again with a towel and let them rise for another 20 minutes.
Preheat a griddle or a large skillet over medium-low heat.
Cook the muffins for 7-8 minutes on each side, or until golden brown and cooked through. Reduce heat if muffins brown too quickly.
Once cooked, split the muffins in half with a fork and toast as desired before serving.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 365.1 g | 133% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 41.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 490 mg | 38% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
