Sunday, July 21, 2013

Vegan Blueberry Muffins

3/4 cup sugar
1 TBS flax meal
2 TBS water
1 TSP vanilla
1/4 cup olive or coconut oil
1 1/2 cups flour (All Purpose or whole grain)
1 TBS baking powder
1/2 TSP salt
3/4 cup Almond or other milk
approximately 1 pint fresh or frozen blueberries
1-2 TBS flour
Optional: Cinnamon sugar

In a large bowl, stir together sugar, flax meal, water,  oil (melted if solid), vanilla,, baking powder, and salt.

Add 1 1/2 cups flour. Stir until just combined.

Add milk, stir until just moistened.

Do not over stir these 2 steps. Over mixing will make your muffins hard and chewy. Batter should be thick and slightly lumpy.

In a separate bowl, lightly toss berries in 1-2 TBS flour. This helps evenly distribute berries in muffins, and prevents them from settling at the bottom.

Fold into batter. Spoon into prepared muffin pan, filling 3/4 full. If desired, sprinkle with cinnamon sugar.

Bake at 350 for 15-22 minutes, until toothpick comes out clean. Muffins should be pale and very moist.

Cool slightly. Remove from pan. Serve warm. 

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