Food & Cooking Recipes Breakfast & Brunch Recipes Muffin Recipes Vegan Blueberry Muffins Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 22, 2019 Rate PRINT Share Prep Time: 15 mins Total Time: 1 hr 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 Originally appeared: Martha Stewart Living, September 2016 Rate It PRINT