"Famous" Fresh Blueberry Muffins
This is my vegan version of a famous blueberry muffin recipe made using fresh berries, vegan butter and cane sugar.
Prep Time7 minutes mins
Cook Time30 minutes mins
Total Time37 minutes mins
Servings: 9 muffins
Author: Kathy Patalsky
Wet:
- ½ cup vegan butter melted
- ¾ cup cane sugar organic
- ½ cup vegan egg replacer see notes
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- ½ cup soy milk
Dry:
- 2 ¼ cups bread flour organic, unbleached
- 2 teaspoon baking powder
- 1 teaspoon salt
Fold in:
- 2 ¼ cups blueberries fresh, organic - rinsed and dried well
- ¼ cup rolled oats
Topping:
- 3 tablespoon cane sugar organic
- 1 teaspoon vegan butter softened or melted
- 2 tablespoon rolled oats
- oil or vegan butter for greasing muffin tin -- or liners
- ¼ cup blueberries fresh, organic - rinsed and dried well
Preheat oven to 375 and grease your muffin tin very well using veggie oil or vegan butter. Grease both the pits and smooth top of the muffin tin.
In a large mixing bowl, combine the wet ingredients. Whisk or beat well to combine.
Add in the dry ingredients and whisk or mix until smooth and fluffy.
Fold in the oats and fresh blueberries. Make sure your berries are nice and dry.
Scoop the batter into the tins.
Topping: Grab your ¼ cup of reserved fresh berries and plop them on top of the muffin batter. Combine the melted vegan butter with the cane sugar to get a clumpy soft sugar. Add the sugar mixture and rolled oats to the top of the muffins.
Bake at 375 degrees for about 30 minutes - or until muffins pass the toothpick test and the edges of the tops are lightly browned and fluffy.
Remove muffins from oven and let cool a good twenty minutes (at least) before removing carefully from tin. Serve warm! Store leftovers in the fridge for up to a few days -- freeze for longer storage.
egg replacer options - ½ cup of:
- JUST Egg liquid
- silken tofu, pureed with a pinch of salt added
- (not tested) another egg replacer like flax eggs or apple sauce
This recipe is adapted from this "Famous" Department Store Blueberry Muffins" recipe.
Calories: 302kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 348mg | Potassium: 225mg | Fiber: 2g | Sugar: 21g | Vitamin A: 527IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 1mg