So, I have a huge sweet tooth. I like anything that's sweet....you name it, I probably love it. Cupcakes, muffins, and cookies are all a part of my weakness. Although I do eat (vegetarian) sweets most of the time, I decided to make homemade blueberry muffins that were all vegan! The amazing thing about this recipe is that the blueberry muffins come out moist and fluffy...aka...the way muffins are supposed to be. They don't taste vegan at all, I promise you this one. In this recipe, I used frozen blueberries. You can use fresh or frozen, whichever you have or whichever is easier for you to get. The only thing I would say is to be careful when folding in frozen blueberries because they tend to "bleed" their color and turn the batter slightly purple/blue. I didn't find it a problem because they're so delicious.
Here's what you'll need:
1 cup of white wheat flour
2/4 cup of all purpose flour
1/2 teaspoon salt
1/4 cup brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1/3 cup applesauce
1 medium (slightly over-ripe) banana mashed up
1/3 cup unsweetened almond milk
1 cup frozen or fresh blueberries (I used the wild frozen blueberries from Trader Joe's. They're baby blueberries and are my favorite!)
Here's what you'll do:
Step 1: If you are using fresh blueberries, skip to the next step. If you are using frozen blueberries: place a paper towl down on a large plate. Measure out 1 cup of blueberries and pour them onto the paper towel. **Make sure you spread them out into one layer** Place another paper towel on top of the blueberries and let them sit room temperature for about 20 minutes.
Step 2: Combine both flours, both sugars, salt and baking powder in a large mixing bowl.
Step 3: Next: add the almond milk, applesauce and mashed banana to the dry ingredient mixture and stir until fully incoporated. This batter should be a semi-thick batter but still moist.
Step 4: Fold the blueberries into the muffin batter. Just fold until they are combined. Do not over mix!!!
Step 5: Preheat oven to 400 degrees fahrenheit and lightly grease or line a cupcake pan with cupcake liners. Fill each muffin up about 3/4 of the way. (This recipe made about 11 muffins of medium size.)
Step 6: Place muffins into the oven and cook for 20-25 minutes or until you can stick a knife in and it comes out clean. **I found that I had to cook mine for about 26 minutes to get the perfect "done-ness", but it depends on your oven!**
Step 7: You now have perfect vegan (that don't taste vegan) blueberry muffins to enjoy! I promise if you give these to even the most religious carnivores, they still wouldn't be able to tell that they were vegan!
Try this out and tell me what you think!!
Until next recipe....xx