These healthy blueberry biscuits are a vegan recipe that comes together with just a handful of ingredients and couple minutes of prep time. Perfect for breakfast, brunch or snack time!
My Blueberry Picking Trip
Every year, I love to go fruit picking at a local farm. I usually do apple and pumpkin picking come early fall. And in the summertime, I think it’s fun to pick different seasonal fruits.
I’ve been in New Jersey with my family since July, since selling my home in Connecticut. I’m not too familiar with the farms here in Monmouth County, and wanted to find a place to go berry picking with my toddler.
I had my heart set on blueberry picking for the first time. Most of the farms around here were already picked over when I was searching in mid July (partly thanks to a small crop due to a late frost episode in the spring), but I was happy to find a farm a bit of a drive away that was still doing blueberry picking called Bear Berries. So off we went!
There were so many blueberries on each bush, and picking them became kind of addicting! Camryn loved picking blueberries and popping them right into her mouth. At the beginning, she was eating berries faster than we could pick them!
We came home with 6 pounds of blueberries for $10, which was awesome. And for the next couple of weeks, I was busy in the kitchen making lots of blueberry goodies. Today’s recipe is a result of that blueberry picking excursion.
Healthy Swaps in These Blueberry Biscuits
These healthy blueberry biscuits are a bit different than your usual biscuit recipe. Instead of using butter, we use solid coconut oil.
Instead of a traditional buttermilk, we use almond milk mixed with apple cider vinegar to make a vegan buttermilk.
And instead of using all white flour, we use a mix of whole wheat + white flours to make the biscuits hardier and to boost their fiber content.
These biscuits are delicious all on their own, topped with maple syrup or honey, or slathered with jelly or butter (my favorite dairy free brand is Miyoko’s).
A few family members visited while I was recipe testing these babies, and they were a crowd pleaser! They’re perfect for a snack or as part of brunch or breakfast.
Healthy Blueberry Biscuits: The Recipe
Easy, Healthy Blueberry Biscuits
Ingredients
- 1 cup unsweetened almond milk
- 1 TBSP apple cider vinegar
- 1/3 cup solid-state coconut oil
- 1 cup whole wheat flour
- 1 1/4 cup all purpose white flour
- 1 TBSP baking powder
- 2 TBSP sugar
- 1 TSP fine sea salt
- 2/3 cup blueberries
Instructions
- Combine the almond milk and apple cider vinegar together in a small bowl. Set aside.
- Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
- Whisk together both flours, baking powder, sugar, and salt in a mixing bowl.
- Add in the solid-state coconut oil and use 2 butter knives or a pastry cutter to cut it into the flour bowl. Continue cutting the coconut oil in until the mixture resembles coarse crumbs.
- Pour the vegan buttermilk into the bowl, saving a few TBSPs for brushing the tops of biscuits with.
- Mix just until combined. Gently fold into the blueberries.
- Transfer the dough into a well floured surface. Work it together with your hands for a few minutes. Shape it into a rectangle, working the dough until it's about 1 inch thick.
- Cut the dough into circles using a drinking cup or biscuit cutter. Combine the scraps to form more biscuits until all of the dough is used, forming 8-10 biscuits.
- Arrange the biscuits on the pan with them all just touching. Brush the tops with the remaining almond milk mixture.
- Bake 12-15 minutes, until the biscuits are lightly browned.
- Remove from the oven and allow the biscuits to slightly cool before transferring to a wire cooling rack.
- Enjoy with butter, jelly, honey, or all on their own!
- Keep leftover biscuits in the fridge for a few days. They warm up nicely in the toaster or microwave. The biscuits can also be frozen.
Nutrition
Looking for more summer fruit recipes? Try these:
- Healthy Strawberry Oat Banana Bread {vegan}
- Peach Crumb Cake {vegan}
- Healthy Cherry Berry Cobbler {dairy free}
- Baked Apples with an Oat Streusel & Maple Butter Sauce {vegan}
- Peach Brown Sugar Banana Bread {vegan}
marcie says
What a fun thing to do with Cammie — she must’ve loved picking berries! I love that you added blueberries to biscuits — they can only make them better!
foodielovesfitness says
Agreed! Biscuits are delish on their own, but adding blueberries in the summertime is the best addition 🙂
Deborah Brooks says
blueberries are so good right now and I love the low sugar in the recipe
foodielovesfitness says
Thank you – yes! Biscuits don’t need a lot of sweetener, making them a great low sugar idea.
David @ Spiced says
Wow – these sound delicious! We’re just hunting for a good blueberry farm in the area, although we did stumble across a bunch of wild blueberries while hiking off the Blue Ridge Parkway yesterday. Problem is they aren’t as plentiful and easy to pick as a farm. I could go for one of these biscuits right about now though!!
foodielovesfitness says
Wild blueberries ooooh! My daughter would die of excitement.. she’s always trying to eat wild berries that we find and I’m always like NOOOO I don’t know what these berries are haha