Blueberry Muffins

I love muffins.  Often, Ian could take ’em or leave ’em.  But to me, nothing is better in the morning than a muffin–or two–with a cup of coffee.  The other night, I decided to make blueberry muffins for a staff meeting at work the next morning.  Of course, all of my baking projects begin at 10pm; so, by the time they came out of the oven, it was way past bedtime.

vegan blueberry muffins

Our favorite blueberry muffin recipe is from Isa Chandra Moskowitz’s Vegan Brunch. But we didn’t have any soy yogurt (a key ingredient in Isa’s recipe), so we instead used a recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau.. They turned out great!

vegan blueberry lemon muffins

My coworkers–usually dubious at best about vegan baked goods–loved them and asked me all kinds of questions about vegan baking.  My goal in baking is definitely not to “fool” people into eating vegan baked goods or to create baked goods that can “pass” as non-vegan.  But it’s always nice when you can see that light go on over someone’s head, and they realize, “Hey, maybe vegans do eat more than carrot sticks and cardboard.”

Anyway, here is the recipe from The Joy of Vegan Baking:

2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Zest of 2 lemons
3/4 to 1 cup granulated sugar
1 cup nondairy milk
1/3 cup canola oil
1 teaspoon lemon extract
1 tablespoon white distilled vinegar
1 1/2 cups fresh blueberries, picked over to remove stems

Preheat the oven to 400 degrees.  Lightly grease your muffin tin.

In a medium-sized bowl, combine the flour, baking soda, salt, and lemon zest.  In a large bowl, combine the sugar, milk, oil, lemon extract, and vinegar.  Mix well.  Add the flour mixture, stirring until the ingredients are just blended.  Gently fold in the berries using a rubber spatula.

Fill greased or nonstick muffin tins about 2/3 full.  Bake until the muffins are lightly browned and a wooden skewer inserted into the center comes out clean, about 20 minutes.  While the muffins are baking, lick the bowl clean.  No eggs means no salmonella!

Remove from the oven and let sit for 5 minutes.  Remove the muffins from the tins and cool on a wire rack.

fresh vegan blueberry lemon muffin

The only changes we made to the recipe were to use liners (because they’re cute, of course) and frozen blueberries (because who can afford fresh blueberries in February?).  And we also added a sprinkle of turbinado sugar on top of the muffins before baking; we love that extra little bit of sweet crunch.

Now’s the interactive part:  do you bake for your coworkers?  If so, what do you bake?  Are you invited to every meeting, in the hope that you’ll bring cookies?  For office parties, does everyone just assume that you’ll bring dessert? Tell us!

Happy Baking!!

Love,
Jason

yummy vegan blueberry muffins

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2 Comments

Filed under blueberry, feedback, muffins, recipes

2 responses to “Blueberry Muffins

  1. Pingback: vegan blueberry muffins | robgeleen.com vegan blueberry muffins |

  2. geoff

    I was just curious.. how many muffins does this recipe make? 🙂

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