This Saturday, I purchased a heaping pint of blueberries from the farmer's market for $3.00, and I've been munching them the last few days, noticing last night that they were starting to get a little soft. So, what is a chickpea to do when she still has about a cup of blueberries left? She makes muffins. I've made them before, but it's been ages, so I started looking around online. Sadly, none of the vegan ones were looking all that great. I found this basic muffin recipe from the King Arthur Flours website and decided I needed to veganize it. The result? Yum. Maybe next time I'll add a little streusel, but this time, I went basic. I wanted to make sure the recipe translated into a tasty muffin on it's own. It did! So damn tasty. Or, maybe it's just that I haven't had bloob muffins in a really looooong time. Whatever the case, they rocked, especially with a little Earth Balance slathered on.
In addition to this tasty muffin, I learned a couple tricks from their website.
- Add the fruit to the dry ingredients so they don't fall to the bottom while baking. Totally worked.
- Turn the heat super high during the pre-heat, then once you put the muffins in the oven, drop the temp. This will make your muffin tops rise rounded.
- Oils aren't necessary to the muffin, but I added half to keep them moist.
Makes 6 muffins
- 1/2 cup whole wheat pastry flour
- 1/2 cup unbleached all purpose flour (or just cut the wheat and use all unbleached. Whatever)
- 1/4 cup sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup almond milk
- 1 1/2 tsp distilled white vinegar
- 2 TB oil or melted butter (optional)
- scant 1/2 tsp vanilla extract
- scant 1/2 tsp almond extract
- 1 flax egg (1 TB ground flax, 3 TB warm water mixed and set aside 3-5 minutes to thicken)
- 1 cup fresh blueberries (you might be able to use frozen, but I haven't tried)
- Preheat oven to 500 (yes, 500) degrees F. Line a muffin tin with 6 liners and set aside.
- Mix your flax egg in a small bowl and set aside. Then, in a large liquid measuring cup add the milk and vinegar and set aside to "curdle." This makes a version of buttermilk. Let set 3-4 minutes.
- Meanwhile, in a mixing bowl, combine the flours, sugar, salt, and baking powder. Whisk until it looks homogenous. Now gently stir in the blueberries.
- In a bowl, combine your egg, milk, extracts and oil.
- Add the wet bowl to the dry and stir until just combined. Some chunks are okay!
- I used a 1/4 cup scoop to fill the muffin papers 3/4 of the way full. Then put them in the oven on the middle shelf. Once you close the door, turn the temp down to 400 degrees F.
- Bake about 18 minutes, until the edges are lightly browned and a toothpick inserted in the center comes out clean. You know that, though. Let them cool about 5 minutes otherwise you'll burn yourself on those hot blue orbs. Not that I'd know anything about that.......