Welcome to Muffin-Mania! First up, my take on classic blueberry muffins. I found a basic muffin recipe in my King Arthur Flour Baker’s Companion and changed a few things to turn it into Super Blueberry Muffins or The Super Blubes, as I like to call them.
The original recipe called for a cup of sour cream which I replaced with a cup of So Delicious blueberry coconut yogurt (my fave of their yogurts). The original also suggests three cups of berries, which I did, but it’s almost too much blueberry to batter ratio. I’m not saying they’re not delicious, just that the profusion of berries made handling the batter more difficult because they wanted to roll all over the place.
I used 3/4 cup of sugar. Well actually, I used 1/4 cup date sugar and 1/2 cup granulated. I left the recipe with the original one cup amount because I felt like they could be a bit sweeter. I also mixed up my Ener-G Egg Replacer with vanilla almond milk instead of water. And as always, if you don’t have whole wheat pastry flour, you can use all unbleached all purpose flour.
These muffins are so good! They are full of blueberry flavor, plus, they have cool blue swirls from the frozen blueberries. I shared some with coworkers and they gave them two enthusiastic thumbs up. Next time, I think I’ll add some lemon zest. Yay for muffins!
Happy baking, friends!
Super Blueberry Muffins
- 2 cups unbleached all purpose flour
- 1½ cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup coconut oil, softened
- 1/4 cup unsweetened applesauce
- 1 cup sugar
- Equivalent of 3 eggs (I used Ener-G egg replacer)
- 2 teaspoons vanilla
- 1 cup vegan blueberry yogurt
- 2-3 cups fresh or frozen blueberries
Gather together all of your ingredients. Preheat your oven to 400°F. Mix up egg equivalent and set aside.
In a medium-sized bowl, but not the bowl of your stand mixer, whisk together the flours, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl or the bowl of your stand mixer, cream together the coconut oil and sugar. Add the applesauce and blend until light and fluffy.
Scrape the sides of the mixing bowl, then add the egg equivalent about 2 tablespoons at a time, beating well after each addition. (This is to mimic adding the eggs one at a time.)
Add the vanilla extract and the blueberry yogurt and mix until incorporated.
Add the dry mixture and mix on low speed until the batter is smooth.
Fold in blueberries.
Lightly grease a muffin pan or use paper liners. Fill muffin cups with batter and bake for 18-24 minutes, until cake tester or toothpick inserted in the center comes out clean.
Remove from the oven and cool in the pan for 5 minutes, then place muffins on a wire rack to finish cooling.
Yield: 24 muffins