Stocking up on the last of this season's blueberries, we go through a lot of berries in this house all year long. Whether fresh or frozen, everyone here is always looking for berries to eat. I just purchased 2 big containers of them at the grocery store, and before they disappeared I wanted to use some of them to make blueberry muffins. These muffins are light, moist, packed with blueberries in every bite, and the secret, they're vegan. Muffins are not just for breakfast anymore people, the worlds eating habits are changing, you can now eat them for a snack or dessert too, enjoy!
Recipe below.
To print recipe, click on it, highlight and print.
To view photos in a larger format, click on them.
With just a few ingredients I made delicious muffins, and no mixer was required.
I use this handy dandy tool for making perfect rounded muffins.
Baking up just right.
Makes 12 muffins, but I'm sure that will not be enough. Wow they look fantastic!
Let them rest for about 5 minutes in the pan, then loosen them a bit, and pop them out. Look nothing stuck!
Just the right size for snacking. I love when blueberries burst open, they are so juicy!
Couldn't wait for them to cool, so I broke one in half and shared it with my daughter. We were taste testing to make sure they were good for everyone else to eat, hahaha.....and they were!
Perfect little muffins, not overly sweet and they're vegan, a plus! Don't be afraid of the vegan label, all that means is I did not use dairy or eggs in the batter.
Blueberry Hill Vegan Muffins
Ingredients
2 tablespoons Earth's Balance vegan butter, for greasing the muffin tin
2 cups unbleached flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
zest from 2 small lemons
3/4 cup cane sugar
1 cup almond milk
1/3 cup canola oil
1 tablespoon white vinegar
1 1/2 cups fresh or frozen blueberries
Directions
Preheat oven to 375 degrees. Thoroughly grease the muffin tin with the 2 tablespoons of vegan butter. Be sure to coat every cup so the muffins do not stick, and remove any large clumps of butter.
In a medium bowl, whisk together the flour, baking soda, salt and lemon zest, set aside. In a larger bowl, whisk together the sugar, milk, oil and vinegar, mix well. Add the dry ingredients to the wet ingredients and stir just until combined. Do not over mix the batter, you will have tough muffins. Gently fold in the blueberries with a spatula. With a small ice cream scoop, fill each cup in the prepared muffin tin. You will have enough batter to make 12 muffins.
Bake until a cake tester or toothpick inserted into the center of each muffin comes out clean, about 22 - 25 minutes depending on your oven. Remove from oven and let cool in pan for 5 minutes. Pop them out on a wire rack, turn them over and let them cool completely.
0 comments:
Post a Comment