To finish my epic blue baking week, I give you blueberry muffins!
My friend Freya doesn’t like blueberries. But we had picked so many of them! I had to convince her they would be good, somehow. She said she would only like them if they were in muffins, so that’s what we had for last Sunday’s breakfast. Fresh out of the oven, they were wonderful! They didn’t last longer than that, but I’m sure they would have been great once cooled as well. Freya enjoyed them, as did the rest of the group, which was proved by how quickly the muffins were polished off. And, Freya even enjoyed my blueberry pie, so maybe we’ve got a blueberry convert on our hands 🙂
I adapted this recipe from How It All Vegan, and the original recipe said it would make only 6 muffins, but didn’t say what size. I think they must have been using the Texas-sized muffin pans because I was able to make 12 muffins from this recipe. They were somewhat short, but not abnormally. You can choose how high to fill your tins, the muffins don’t rise too much. Also, you can substitute any type of berry you want in these versatile muffins! Blueberries were very good, but I think raspberry would be quite nice too, or even a mix of berries.
1/4 cup safflower oil
2 eggs worth of Ener-G Egg Replacer
3/4 cup vanilla soymilk
1 tsp. apple cider vinegar
1 tsp. vanilla extract
1/2 cup white sugar
2 cups spelt flour
1/2 tsp. ground cinnamon
1/2 tsp. salt
3 tsp. baking powder
1 1/2 cups fresh berries
Preheat your oven to 350 degrees F. Lightly grease or line a muffin tin with wrappers.
Mix the soymilk with the apple cider vinegar in a small bowl, and let sit for a few minutes to curdle. Meanwhile, whisk together oil, egg replacer, and vanilla. When milk is good and curdled, pour it into the oil mixture and whisk together. Add sugar. In a separate bowl, sift together all dry ingredients, and then add to the wet, mixing with a wooden spoon. Batter will become quite thick and heavy. Add your berries at the end and quickly mix in, careful to not break them.
Spoon into your prepared pan. Bake for 35-45 minutes.