Crisp Vegan Blueberry Muffins

2nd May 2015

It’s May, the seasons are changing and it’s just about time for the blueberries to hit the market. The berry season is one of my favorite things about being in Oregon over the summer months and one of the reasons I look forward to returning to Oregon soon. Sitting here craving those ripe, juicy and just a bit tangy blueberries; I am moved to share my quick, simple and delectable Crisp Vegan Blueberry Muffins recipe.

Combine the subtly sweet bake mix with those soft, juicy blueberries and finish with a sprinkle of coarse sugar and you have one of my favorite ways to start the day. I love the crunchy tops of these muffins and the plump, bursting blueberries. The addition of bananas keeps the muffins exceptionally moist without making them too heavy. The tops will brown up and crisp slightly and if you’re like me you’ll find them irresistible to eat straight out of the oven.

Crisp Vegan Blueberry Muffins

These Crisp Vegan Blueberry Muffins are satisfying indulgent, yet not overly sweet or heavy, and the perfect use for a few of those beautiful summer blueberries. Naturally, you can substitute frozen blueberries (thawed and drained before using) but fresh blueberries will always give you the best results.

Crisp Vegan Blueberry Muffins

Crisp Vegan Blueberry Muffins

Crisp Vegan Blueberry Muffins

Crisp Vegan Blueberry Muffins

Yield: Makes 10 medium muffins

Ingredients

2 cups unbleached all-purpose flour or whole wheat pastry flour
1 tablespoon + ½ teaspoon baking powder
½ teaspoon table salt
½ teaspoon baking soda
¾ cup coconut sugar or any coarse sugar
1 large over-ripe banana, mashed
¾ cup soya or dairy-free milk, at room temperature
⅔ cup virgin coconut oil, melted
1 teaspoon vanilla extract
60 whole fresh blueberries

Method

Preheat oven to 180°C/350°F and line muffin cups with paper muffin cases. In a large bowl, sift together the flour, baking powder, salt and baking soda and whisk to combine together. Add ½ cup and 2 tablespoons sugar. Reserve remaining coconut sugar for topping. Working quickly, add mashed banana, milk, coconut oil, and vanilla extract. Using a big spoon, gently stir well for about few seconds until a bit lumpy, but be careful not to mix the batter too much. Make sure there isn’t any flour left in the bottom of the bowl.

Using a spoon, fill each muffin cup about ¾ full since they will expand. Drop about 6 blueberries in each muffin mixture. Sprinkle the tops with remaining sugar.

Bake 25 to 30 minutes, until lightly golden. Remove from oven and allow muffins to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an air-tight container.

Notes

Keeping: These will keep, covered, for 2-3 days at room temperature.

Tip: This recipe also makes a great blueberry loaf. Just increase the baking time by 20-30 minutes, depending on your oven.

Crisp Vegan Blueberry Muffins

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