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This is a veganized modification of my favorite muffin recipe.  You can find the original (non-vegan) recipe here.   Cooking Time: 45 minutes Recipe Difficulty: Easy Servings Amount: 6 Recipe Lead: …for that day when you want something dessert-y but not chocolate (yes, that day exists….)…. Ingredients Muffin Batter 1 1/6 cup (170 g) flour (you […]

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The ONLY Blueberry Muffin Recipe You’ll EVAR Need.

Food

This is a veganized modification of my favorite muffin recipe.  You can find the original (non-vegan) recipe here.  

Cooking Time: 45 minutes
Recipe Difficulty: Easy
Servings Amount: 6

Recipe Lead: …for that day when you want something dessert-y but not chocolate (yes, that day exists….)….

Ingredients

Muffin Batter

  • 1 1/6 cup (170 g) flour (you can sub in your favorite GF Flour)
  • 1/2 cup (80 g) sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp coriander
  • zest of 1 lemon
  • 1/3 cup (85 g) vegan butter*
  • 1/4 cup soy milk (you can also sub in pea milk)
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 2 tbsp aquafaba (chickpea brine)
  • 1 cup fresh blueberries

Crumb Topping

  • 1/4 cup flour (you can substitute GF flour)
  • 1/4 cup rolled oats (you can substitute GF oats)
  • 2 tbsp vegan butter
  • 3 tbsp brown sugar
  1. Mix together soy milk together with vinegar.  Set aside.
  2. In the bowl for a stand mixer (or a large bowl if using a hand-mixer), add flour, sugar, baking soda, baking powder, salt, coriander, lemon zest and vegan butter.  Mix using paddle attachment on medium-low speed, until butter is incorporated and flour mixture is mealy (yes, that is a word).
  3. Add aquafaba, lemon juice and then soy milk + vinegar mixture and beat on high speed until your batter is a very light and creamy paste.  Gently fold in blueberries.
  4. Spoon evenly into a lined muffin tin (trust me, you want to use muffin liners).
  5. For the crumble topping stir together flour, sugar, and rolled oats.  Incorporate softened vegan butter with your fingers until you achieve a “crumbly” texture.  Sprinkle crumble on top of muffin batter.
  6. Bake at 425° F for the first seven (7) minutes, and then at 350° F for the remaining 20-25 minutes, until toothpick comes out clean.
  7. Place on cooling rack for the 37 agonizing seconds you can stand to not eat all of them.
  8. Congratulate yourself for successfully baking the only muffin recipe you will ever use again ever.

*You can find my favorite vegan butter here or at your local retailer.

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