Blueberry Hemp Muffins

My Healthy Blueberry Hemp Muffins are the make-ahead vegan breakfast you need in your rotation. These delightfully fluffy and flavorful treats are full of protein and made without any refined sugars. They're also perfectly portable, making them an ideal choice for your morning commute.

4.80 from 5 votes

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: muffins

Calories: 196kcal

Author: Sarah McMinn

Ingredients

1 cup non-dairy milk
1 cup rolled oats
1 ¼ cups all-purpose flour
¼ cup Eaton Hemp Hemp Hearts
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup maple syrup
¼ cup unsweetened applesauce
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1½ cups fresh blueberries

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Instructions

Preheat the oven to 375. Spray a muffin tin with cooking spray. Line it with muffin holders and set aside.
In a medium sized bowl combine the soy milk and rolled oats. Set aside for 10 minutes to allow the oats to soften. Note: Don't skip this step. Soaking the oats is important if you want fluffy muffins. While the oats soak, mix together the flour, hemp hearts, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, mix together maple syrup, melted coconut oil, applesauce, and vanilla extract. Add the soaked oats and stir to combine. Add the wet ingredients into the dry ingredients, mixing until the batter is fully hydrated. Gently fold in the blueberries.
Spoon the batter into the prepared muffin tins, filling each cup nearly to the top. Bake for 20-25 minutes until a knife inserted in the middle comes out clean. Remove from the oven and allow muffins to cool before removing from pan.

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Notes

Serving & Storing- As soon as the muffins are cool enough to handle, feel free to dig right in! They're excellent warm or at room temperature. For some added richness, feel free to slather with a bit of vegan butter or cream cheese. You can also serve these healthy blueberry hemp muffins with some nut butter for added protein. These muffins will keep at room temperature for up to 5 days. Be sure to keep them well sealed to prevent them from going stale. You can also freeze these muffins for up to a month. Let thaw at room temperature for a few hours (perfect for tossing into a lunchbox in the morning!).

Recipe Tips

If you want super moist, fluffy muffins, be sure to soak your oats! Allow the old fashioned oats to soak for at least 10 minutes prior to adding to the batter.
For added texture and a pretty finish, sprinkle the tops of your unbaked muffins with some extra hemp hearts. Bonus points if you add a few berries to the top, too!
These healthy muffins are perfect for meal prep. After baking and cooling, stash the batch in your freezer. Pull one out the night before to defrost and wake up to the easiest breakfast around.
Want your blueberries to be evenly distributed? Give them a quick toss in flour to keep them from sinking to the bottom.

Frequently Asked Questions

Can I use frozen berries for this recipe? Absolutely! If fresh berries are out of season or cost prohibitive, frozen berries are an excellent option. They are picked at peak freshness and flash frozen, meaning all of their nutrients are in tact. You can also feel free to swap in other types of berries depending on what is available.
How can I make these muffins even healthier? Feel free to substitute applesauce for the oil and swap in a healthier flour like whole wheat, spelt or buckwheat!
Why did my blueberry muffins come out flat? The primary leavening agent in these healthy blueberry muffins is baking powder, which becomes activated when it comes in contact with liquid. Don't let your batter rest before placing your muffin tin in the oven - you want them to go in within minutes of adding the wet ingredients to the dry!

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