Vegan Blueberry Muffins
This recipe comes to us from the book "Evolving Vegan" by Mena Massoud. (Big thanks to my Dad for treating me to this fabulous cookbook!).
This book has a wide variety of recipes that will be super interesting to explore....but today's recipe is pretty mainstream. Massoud credits Doron Petersan (Cupcake Wars champion and owner of "Sticky Fingers Sweets & Eats" in Washington, DC) with this recipe. It's pretty easy to make and uses fairly standard ingredients - enjoy!
1/2 cup oats
2 Tbsp sugar
2 Tbsp brown sugar
3 Tbsp vegan butter, melted
3/4 cup non-dairy milk (I used unsweetened almond milk)
1 1/2 tsp freshly squeezed lemon juice
2/3 cup sugar
1/4 cup lightly packed brown sugar
6 Tbsp grapeseed oil (I'm sure another vegetable oil would be fine too)
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour (I didn't have the whole wheat variety - used white cake/pastry flour)
1 1/2 tsp egg replacer
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 cup blueberries (fresh or frozen)
Heat oven to 350 degrees. Line a muffin tray with baking cups.
Mix together the oat topping by mixing oats, sugars and melted butter until well combined.
Using a small bowl, mix the non-dairy milk with the lemon juice. After mixing, let it stand for at least 5 minutes.
In another bowl, mix together the sugar, brown sugar, oil and vanilla.
Then, using a large bowl, combine flours, egg replacer, baking powder, baking soda and salt.
Add the milk mixture and the oil mixture to the flour mixture, stirring to combine.
Add in the blueberries, folding them in gently!
Fill the muffin cups!
Add the oat topping...
Bake in the 350 degree oven for 20 minutes (or until a toothpick comes out clean), and ENJOY!
Simplicity rating: ⭐⭐⭐⭐ There was nothing tough about this recipe - making any baked goods from scratch just takes time, though!
Vegan rating: ⭐⭐⭐⭐⭐ Really tasty!
Carnivore rating: ⭐⭐⭐⭐⭐ "Very good."
Kid rating: ⭐⭐⭐ "Pretty good. I'm sure someone who likes blueberry muffins would love this."
It will be great to explore more of this diverse cookbook in the upcoming weeks!