Blueberry Muffins

24 Jun

I have been slowly, but surely, trying to rid the cabinets of sugar and flour recently.  I am refusing to buy any at the store!!  If a recipe calls for a certain type of flour I instead have been revising the recipe and mixing a bunch of flours together (with fingers crossed).  Luckily, it has been working well!!  (Whole grain blueberry pancake recipe to come soon!!)

Today I made some great blueberry muffins!  They are not only 100 percent whole grain, but they are light, cakey and very satisfying!

I based the recipe on one I found on Eggless Cooking.

Whole Grain Blueberry Muffins

Yields 1 dozen regular sized plus 1 dozen mini

1 cup whole wheat pastry flour

2/3 cup whole wheat flour

1/3 cup oat flour

1 1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 tsp. cinnamon (optional)

3/4 cup granulated sugar

2 Tbsp. coconut oil

2 Tbsp. canola oil

1 tsp. vanilla extract

1 Tbsp. lemon juice

1 cup dairy-free milk

1 Tbsp. apple cider vinegar

1 1/2 cup fresh blueberries

Directions:

In a 2-cup liquid measuring glass, combine the milk and apple cider vinegar.  Set aside to curdle.

Preheat the oven to 375 degrees and prepare your muffin tins by either spraying with a canola spray or lining with muffin tin papers.

In a medium mixing bowl combine the flour, baking soda, cinnamon if using and salt.  Toss the blueberries into the flour and gently stir to coat each blueberry.

In a small separate mixing bowl, cream together the sugar, oils, vanilla extract, and lemon juice until the color has lightened and the mixture has become aerated.

Mix the curdled milk into the sugar mixture.

Make a well in the center of the dry ingredients and slowly pour in the wet ingredients.  With a wooden spoon, gently fold the batter until just combined.  Do no over-mix!

Portion into the muffin tins, filling about 2/3 the way full.

Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.  Let sit 5 minutes before removing from the tins and moving to a cooling rack.

Top with a streusel topping or enjoy plain (or with a little Earth Balance)! (:

Here’s some more blueberry recipes we’ve made:

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2 Responses to “Blueberry Muffins”

Trackbacks/Pingbacks

  1. Blue-Raspberry Bread! « we heart vegan - June 28, 2011

    […] using up those blueberries […]

  2. Blueberry Cream Cheese!! « we heart vegan - June 30, 2011

    […] breakfast on our drive south!!  Here’s some bad news though: this was the last of my organic blueberries… I guess I’ll just have to buy some […]

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