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Tuesday, June 17, 2014

The Best Blueberry Muffins Ever!

These muffins are the best I've ever had or made- vegan or otherwise! Dairy free, gluten free, with no refined sugars, and the best part is the bottoms don't come out dry like most muffins, these are cakey and moist beneath the muffin top. Because, let's face it: we all wish every part of the muffin was as satisfying as the top!
I started with a recipe from the Sweet Vegan cookbook, with a couple of substitutions:



The Best Blueberry Muffins (makes 8-10 standard-size)
  • 1 1/2 cups gluten free flour (cheap at Trader Joes!)
  • 3/4 cup cane syrup* 
  •  1/2 tsp cinnamon (it gives the flavor that extra something)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 coconut oil
  • 1/3 cup soy milk
  • 3 tsp Ener-G egg replacer, whisked w/ 4 tbsp warm water
  • 2 tsp vanilla extract
  • 1 cup fresh blueberries
1. Preheat oven to 350 F. Line a muffin pan with liners or, in a pinch, torn pieces of parchment paper.
2. Mix flour, cane syrup, cinnamon, baking powder, and salt in a large bowl.
3. Add the coconut oil, soy milk, egg replacer (pre-whisked) and vanilla and mix until well combined.
4. Fold in the blueberries.
5. Scoop 1/4 cup of batter into the liners. Bake 17-20 min, until a toothpick inserted into the center of a muffin comes out clean. I could see clear moisture on the toothpick but no batter, and mine were done perfectly.

Enjoy immediately with your spread of choice and coffee!


*the original recipe called for 3/4 cup evaporated cane juice, which is a solid sugar, whereas I used the liquid cane syrup because that's what the store had, but I think this sub worked great and wonder if this contributed to the delightful texture on the bottom. If you try the other way let me know!