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My husband proposed to me over a tray of perfect Vegan Blueberry Muffins. Just kidding. But I rewarded him for finally stepping up to the plate (he was a bachelor for 45 years before finally taking the plunge!) with the Best Vegan Blueberry Muffins on the planet. I have been baking blueberry muffins since I […]

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Best Vegan Blueberry Muffins and My Proposal Story

Food

My husband proposed to me over a tray of perfect Vegan Blueberry Muffins.

Just kidding.

But I rewarded him for finally stepping up to the plate (he was a bachelor for 45 years before finally taking the plunge!) with the Best Vegan Blueberry Muffins on the planet. I have been baking blueberry muffins since I went vegan. I’ve messed around with all sorts of so-called “best blueberry muffin” recipes and I always come back to the first one I started with. These are fluffy, moist, and buttery and the person who you bake them for will want to marry you—GUARANTEED. So, be careful about with whom you decide to share these proposal worthy muffins (i.e., the Best Blueberry Muffins you’ve ever made).

Oh, and here’s a snippet from my diary from the night he proposed:

On May 30, 2014, I read a message from someone who went by “MilesAhead” on OkCupid. Five months later, we would start a series of trips to New York City.

We have had four pivotal trips to New York. On our first trip together in 2014, we ran in Central Park, sipped on hot chocolate at the skating rink, took pictures of our pizza pies, and got into a terrible fight. Over bagel sandwiches at Isadora’s, I questioned, out loud, whether I was strong enough to be the woman he needed. A few days later, he concluded that it wouldn’t work and that the most we could be was friends and broke up with me.

Two years later, in 2016, I would take him to New York for his birthday. We were both feeling unwell, but, we managed to eke out runs along the Hudson, exchange secrets while waiting for the Jitney, re-discover a city that allowed us to hold hands in the rain, replace some of the bitterness from the New York of 2014. I learned then that New York could still be inviting and lovely, in spite of our first disastrous trip there.

In September 2017, I would take him to New York once more for his birthday. Between a dinner party with new friends, Billy Joel at Madison Square Garden, quiet lattes at cafes scattered throughout Greenwich, and, of course, long runs for both of us in Central Park, I realized that while easy loves were sometimes comfortable, I was never the kind of gal who settled for easy.

A few months later, we decided to visit New York again, right before Christmas. A few blocks from Chinatown, in a tiny studio bedroom crammed with books, I leafed through many of the pages from my own book–lingering on the portions I often skipped over. Pages filled with sad and bitter words from my past. But instead of trying to tear them out, I read them out loud to him because these were the pages that ultimately led me to the happiest chapter in my book thus far: The chapter that started on May 30, 2014.

Later that evening (or, into the wee hours of the morning), I told him this:

“You are worth every unhappiness in my entire life.”

He proved me right by putting a ring on my finger.

And then I made him the Best Vegan Blueberry Muffins of all time.

 

Best Vegan Blueberry Muffins and My Proposal Story

Ingredients
  

  • 2 1/3 cup all purpose flour
  • 3/4 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon coriander
  • 2 teaspoon lemon zest
  • 2/3 cup vegan butter or coconut oil
  • 4 tablespoons aquafaba (chickpea brine--you can sub flax egg for this)
  • 1/2 cup plant milk
  • 1 Tablespoon lemon juice
  • 1 Tablespoon vanilla extract
  • 1 1/2 cup blueberries

Instructions
 

  • Preheat oven to 425 degrees F
  • Line muffin tin with muffin liners.
  • Mix lemon juice together with plant milk.
  • Sift together flour, baking powder, baking soda, salt, coriander, and lemon zest. In a separate bowl, using a hand mixer, cream together butter with sugar.
  • Next add plant milk + lemon juice mixture and vanilla extract, as well as aquafaba.
  • Add dry ingredients in 3rds and mix until well combined.
  • Fold in blueberries with spatula so they don’t burst. Batter will be pretty thick
  • Using two spoons or an ice cream scooper, scoop batter into each liner so it’s nearly completely full.
  • Place in the oven for 12 minutes. Then lower the temperature to 350 degrees F for another 15 minutes or until toothpick comes out clean.

Video

Notes

If you want smaller muffins, you can bake up to 12 muffins, but as I said, I like my muffins FAT.
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  1. Jasmine Kim says:

    These look so so good and i’m itching to try and make them! Quick question – in step 3, it mentions sour cream but I don’t see that in the ingredient list. Or am i missing a step? thanks for all you do!!!!

    • the.krn.vegan@gmail.com says:

      Hi Jasmine! You can sub in vegan sour cream for the vegan buttermilk (i.e., 1/2 vegan sour cream instead of 1/2 plant milk+vinegar), but it’s not my fave substitution. It makes the muffins a little harder, so I deleted the reference from the recipe. Thanks for the heads up!

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