You’re New Favorite Blueberry Muffins (v)

Nov 1

Written By Ally Bassir

I’ve baked A LOT of blueberry muffins in my lifetime and I mean a lot. It hard to make a blueberry muffin…special. They are a pretty basic (no offense to the muffin) baked good. When creating this recipe I wanted something simple, fresh and cozy. After a few attempts, I think I succeeded.

For months I’d been baking and bringing home a blueberry muffin for my boyfriend. 90% of the time he wouldn’t even try it. It would sit on the counter, sad and alone until I had to throw it out. I KNEW he would like it, but he was convinced, because it was a muffin, it would be boring and dry. Does he know me at all? Boring, dry baked goods? I would never.

Finally he gave it a shot and of course, admitted it was moist and delicious. But I wasn’t satisfied, I needed it to be….craveable. So I made a few changes, added a streusel topping and BAM, these muffins are being ASKED for. They aren’t sad, lonely, counter muffins, they are dessert after dinner muffins.

Fluffy but still filling, warm hints of cinnamon alongside fresh bursts of lemon zest accompanied by the star of the show, blueberries. Then to top it all off, a brown sugar streusel for the perfect, sugary crunch. I can guarantee these will be your new favorite blueberry muffins.

Step 1: Whisk together almond milk & vinegar to a small bowl & set aside

Step 2: Mix sugar, vegan butter & vanilla together in a large bowl

Step 3: Add flour, baking powder, baking soda, salt, cinnamon and lemon zest to sugar butter mixture. Mix well and then add in your milk & vinegar

Step 4: Fold in blueberries

Step 5: In a small bowl add flour, sugar and melted butter for your streusel topping. Using a fork or your fingers, blend together until crumbly

Step 6: In prepared muffin tin, add your muffin batter and top with brown sugar streusel. I like to add a couple blueberries to the top and sprinkle with cinnamon sugar! Bake at 350 F for 20-25 minutes

Let cool and enjoy!

Yield: 12

Author: Intention Ally

You're New Favorite Blueberry Muffins (V)

These muffins are fluffy but filling, fresh but warm and loaded with fresh blueberries for the perfect breakfast treat.

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

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Ingredients

Muffin Batter

1 1/2 cup almond milk (or other plant based milk)
1 1/5 tbsp white vinegar
1 1/4 cup unrefined cane sugar
1/2 cup vegan butter (room temp) I use Earth Balance
2 tsp pure vanilla extract
3 cups unbleached white flour
1 tbs baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
Zest of half a lemon
2 cups fresh blueberries

Instructions

Brown Sugar Streusel Topping

1/2 cup unbleached white flour
1/2 cup organic brown sugar
1/4 cup melted butter

Muffin Batter

In small mixing bowl mix together almond milk and vinegar, set aside
In a mixer fit with a paddle or in a bowl with a wooden spoon, mix together butter, sugar and vanilla until creamy
Mix in dry ingredients
Add in milk & vinegar mixture, stir until well blended
Fold in Blueberries
For the streusel topping, mix in flour, brown sugar and melted butter, with fingers or fork blend together until mixture resembles sand, you'll want it moist enough to stick together
Fill prepared muffin tins with muffin batter (I fill mine almost to the top)
Top with streusel and sprinkle with cinnamon/sugar of desired. If you have extra blueberries, I like to add a couple extra to the top!
Bake at 350 f for 25-30min or until toothpick comes out clean