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–+ servings
fresh blueberry muffins

"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
Cook Time30 minutes
Total Time37 minutes
Servings: 9 muffins
Author: Kathy Patalsky

Equipment

  • muffin tin
  • large mixing bowl + whisk (or mixer)

Ingredients

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

Instructions

  • 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.

Notes

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.

Nutrition Estimate

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