Simple Sunday #2: Vegan Blueberry Muffins

Good morning! I hope everyone is having a wonderful and restful weekend. ๐Ÿ™‚ Iโ€™m enjoying a work free weekend myself, as my new job is only during the week. I have plenty of homework to catch up on, though. Graduate school will do that to you. ๐Ÿ˜› Anyway I decided to take a break this morning, to experiment in the kitchen, and I want to share my results with all of you.

Vegan Blueberry Muffins are today’s Simple Sunday recipe. While I am a vegetarian, I sometimes consume andย  bake with eggs. Therefore, I was skeptical that vegan muffins would turn out. I accepted the challenge nonetheless. Well, I am glad I did! These vegan muffins turned out just fine! The batter was thicker than muffin batter made with eggs, but otherwise I did not notice much of a difference.

I obtained this recipe from page 11 of the Vegan Outreach leaflet Guide to Cruelty-Free Eating.ย  The only modifications I made were using frozen blueberries instead of fresh and I did not make a crumb topping, so the muffins would have less sugar and fat. I hope all of you enjoy. ๐Ÿ™‚

NOTE: To make these muffins truly vegan you have to make sure you use a vegan sugar. Some sugars are whitened with animal bones, which means they are not vegan. I used Trader Joeโ€™s organic sugar made with evaporated cane juice, which is vegan according to page 5 of this pdf: http://www.traderjoes.com/pdf/lists/list-vegan.pdf.

Vegan Blueberry Muffins

Yield: 12 muffins

Ingredients

3/4 cup sugar

1.5 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup canola oil

2/3 cup almond milk or another vegan milk (I used Silk Original Almond Milk)

1 cup frozen or fresh organic blueberries (or a different fruit)

1. Preheat the oven to 400 degrees and line a muffin tin with muffin liners.

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2. Mix the sugar, flour, salt, and baking powder together in a large bowl.

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3. Add the vegan milk and oil to the dry mixture and mix. It will be pretty thick.

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4. Add the frozen blueberries. The mixture may turn blue, but do not be alarmed! ๐Ÿ˜› The muffins will not be blue once fully cooked.

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5. Fill the muffin cups nearly to the top with the batter and bake for about 30 minutes. If using fresh fruit reduce the baking time to 20-25 minutes.

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6. Take the muffins out of the oven and allow to cool completely.ย  Eat! Otherwise store them in an airtight container in the refrigerator for up to a few days.

Tip: Since I think muffins taste best warm, I like to reheat them in the microwave when Iโ€™m eating day old ones.

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(See, they arenโ€™t blue anymore!)

I hope all of you enjoy the muffins and have a wonderful Sunday! ๐Ÿ™‚

Question of the day: What is your favorite type of muffin? My favorite is actually lemon poppy seed, not blueberry!

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