Food & Cooking Recipes Breakfast & Brunch Recipes Vegan Blueberry Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 5 mins Yield: 1 dozen Coconut oil, which is solid at room temperature, adds a mild sweetness; vegetable oil can also be used. Ingredients ⅓ cup virgin coconut oil, melted, plus more for brushing (optional) 1 cup unbleached all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking powder ½ teaspoon kosher salt ½ cup granulated sugar 2 bananas, mashed (¾ cup) 1 cup almond milk, room temperature 1 teaspoon pure vanilla extract 1 cup fresh blueberries Turbinado sugar, for sprinkling Directions Preheat oven to 425 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together flours, baking powder, and salt. In another bowl, whisk together granulated sugar, bananas, coconut oil, almond milk, and vanilla. Stir wet ingredients into dry until just combined. Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle tops with turbinado sugar. Bake until light golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely. Lennart Weibull Rate it Print