My father always told me growing up that I shouldn’t assume things – because it makes the first three letters out of you and me. It’s usually a good rule of thumb, but a rule I’m going to break today. Why? Because I feel very safe in assuming that you all are enjoying the beautiful summer produce bounty just as much as I am. So in that vein, I thought I would dedicate a week of posts to dishes made with lovely summer fruits and vegetables.
Let’s start with blueberries, shall we? I’ve been wanting to bake with blueberries lately, but I didn’t want to blog another classic blueberry muffin recipe. Not because they’re not delicious (they are), but because it would be so redundant. The internet is filled with what can probably be accurately called a surplus of classic blueberry muffin recipes. Gotta shake things up, you know?
So I figured, let’s go vegan on the old blueberry muffin. These were very delicious. More importantly, they were enjoyable for all, vegans and non-vegans alike. They didn’t scream “not the real thing” like vegan mayonnaise (I’ve tried but I seriously cannot handle that stuff). But no matter what diet you follow, I promise you’ll love these.
A few recipe notes: first, I used vanilla soy milk. You could certainly use plain soy milk but if you do, add up to a tablespoon of vanilla extract. You could probably use almond milk too, though I hesitate to say that because I’ve never used it for baking (or drinking for that matter). But I see lots of recipes using it these days, so it would probably work. Secondly, these muffins are more delicate than most, probably due to the lack of eggs. Let them cool for a good 10 minutes, longer if need be, before you try to remove them from the muffin tin. The upside of the delicacy is that they are soooo moist!
Source: adapted from Flour, Too by Joanne Chang
2 2/3 cup all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 cup granulated sugar
¾ cup plus 2 tbs canola oil
1 1/3 cups vanilla soy milk
2 tbs cider vinegar
2 cups fresh blueberries
Preheat the oven to 350 F and place a rack in the center of the oven. Line the cups of the muffin tin with cupcake liners. And why, yes, I did run out of liners in the middle of making these muffins, thank you for asking! If that should happen to you too, just grease the pan well. 🙂
In a medium bowl, combine the flour, baking soda, salt and ¾ cup plus 2 tbs of the sugar. In a separate bowl, whisk together the oil, soy milk, and vinegar. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the blueberries and fold them in.
Using an ice cream scoop, scoop an equal amount of batter into each muffin cup. Sprinkle the tops with the remaining 2 tbs sugar.
Bake for 25 to 30 minutes, until the muffin tops are pale gold and a toothpick inserted in the center comes out clean. Let cool on a wire rack before popping them out.