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Blueberry Muffins

December 10, 2018

Recipe adapted from Isa Chandra's Vegan Brunch[Recipe makes 12 standard-sized muffins].

This past spring, we hosted a brunch with some close friends where we debuted these blueberry muffins along with some tempeh bacon, pancakes, tofu scramble, and fresh fruit.  The muffins were a hit, and have been a great addition to our collection ever since, due to how easy they are to put together.

Along with the fact that they're simple to make, they will instantly be a hit in your home since they have the same light and moist texture that we love in bakery-style muffins, despite the fact that they don't call for eggs or cow's milk.  And that's what vegan cooking and baking is all about; with a few substitutions, we're able to make something that's just as delicious as the best non-vegan food, without the animal cruelty.

As is always true, feel free to make this dish yours.  Pick your favorite brand of vegan yogurt and milk, and swap out the frozen blueberries for some finely diced frozen strawberries, raspberries, or variety of mixed berries.

INGREDIENTS:

10 ounces (~2 cups) all-purpose flour
3.5 ounces (~1/2 cups) organic granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt

1/2 cup vegan vanilla yogurt
1/2 cup vegan milk
1/2 cup vegetable oil
2 teaspoons vanilla

210 grams (~1-1/2 cups) frozen blueberries

DIRECTIONS:

Preheat the oven to 375° F and line a muffin tray with silicone liners (or spray with non-stick spray).

In a medium bowl, sift the flour, sugar, and baking powder.  Add the salt as well.

In a small bowl, whisk together the yogurt, milk, oil, and vanilla.  Add the wet ingredients to the dry, and stir with a rubber spatula just until the dry ingredients are fully incorporated into the wet.  [Side note:  The batter will be fairly stiff].  Lastly, gently fold in the frozen blueberries.

Use a large cookie scoop to divide the batter into twelve in the muffin tin.  The batter should fill roughly 75% of each tin.

Transfer to the oven and bake for 30 minutes, or until they are firm to the touch and a toothpick comes out clean.  Remove from the oven and let them cool before enjoying.

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