Ingredients
🧾 Ingredients
For the Dough
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- 2 ¼ tsp active dry yeast (1 packet)
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- 1 cup warm almond milk (110°F/45°C)
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- ¼ cup maple syrup
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- 2 ½ cups whole wheat pastry flour (or 1:1 gluten-free blend)
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- ½ tsp salt
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- 1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water)
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- 2 tbsp melted coconut oil
For the Filling
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- ½ cup fresh blueberries (or thawed frozen)
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- ¼ cup coconut sugar
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- 1 tbsp ground cinnamon
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- Zest of 1 lemon
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- 1 tsp finely chopped fresh thyme
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- 2 tbsp softened butter (or vegan butter)
For the Lemon Glaze
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- ¾ cup powdered sugar (or refined sugar-free alternative)
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- 2 tbsp fresh lemon juice
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- ½ tsp vanilla extract
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- Optional: extra thyme leaves for garnish
Instructions
In a small bowl, stir together warm almond milk, maple syrup, and yeast. Let sit for 5–7 minutes until frothy. This confirms your yeast is active.
In a large bowl, whisk together flour and salt. Add the yeast mixture, egg (or flax egg), and melted coconut oil. Mix until a soft dough forms.
Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a clean towel, and let rise for 30 minutes or until doubled in size.
Pro Tip: Dough too sticky? Add 1–2 tbsp extra flour. Don’t overdo it—soft dough = soft buns.
In a bowl, mix coconut sugar, cinnamon, lemon zest, and chopped thyme.
Gently mash the blueberries with a fork—just enough to release some juice but keep chunks. Set aside the softened butter.
Roll out the dough on a floured surface to a 12x16-inch rectangle. Spread softened butter across the dough, leaving a ½-inch border.
Sprinkle on the cinnamon-thyme mixture. Dot mashed blueberries evenly across the surface.
Roll tightly from the long edge to form a log. Cut into 12 even buns using a sharp knife or floss.
Common Mistake: Don’t roll too tightly or your filling will escape during baking.
Preheat oven to 350°F (175°C). Line your baking dish with parchment paper. Arrange buns cut-side up, spaced slightly apart.
Optional: Let buns rise for another 15 minutes for extra fluffiness.
Bake for 22–25 minutes, or until golden brown and puffed.
Whisk together powdered sugar, lemon juice, and vanilla until smooth.
Drizzle over warm buns and garnish with thyme leaves if desired.
Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes