Blueberry Muffins
This simple recipe makes quick work of this delightful morning treat.
Tips and Tricks
Should I use fresh or frozen berries?
You can use either. There’s nothing like fresh blueberries, but there’s nothing wrong with using frozen so you can make this recipe year-round!
What if I don’t have muffin liners?
If you’re working without muffin liners, make sure to grease each muffin tin thoroughly. Wait a few minutes after the muffins come out of the oven before gently taking a spoon and scooping them out to cool on a wire rack.
What if I don’t have aquafaba?
The aquafaba is to replace what an egg would normally do in a non-vegan recipe. If making these vegan isn’t a priority, you can swap for an egg. You could also use a flax egg (1 tbsp ground flax seed mixed with 1 tbsp water) or ¼ cup of silken tofu.
Ingredients:
(Makes a dozen muffins)
¼ cup plant-based butter
1 cup pure cane sugar
¼ cup aquafaba
1 tsp vanilla extract
1 ½ cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
½ cup plant-based milk
1 cup fresh or frozen blueberries
¼ cup turbinado sugar, optional
Directions:
Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with 12 muffin/cake liners. Set aside.
Cream the butter and sugar together in a stand mixer or by hand. Once creamed, add the aquafaba and vanilla extract. Stir until fully incorporated, then set aside.
In a separate bowl, mix the flour, baking powder, and salt. Add this mixture alternately with the plant-based milk to the wet ingredient. Stir until you have a smooth batter. Gently fold in the blueberries.
Scoop the batter into the lined muffin tin. Sprinkle with turbinado sugar if you like an extra-sugary muffin top. Then bake in the oven for 25 minutes, or until the muffins are fully baked.
Take out of the oven and let sit in the muffin tin for another 3 minutes or so. Then gently take out and let cool completely on a wire rack.
Enjoy!
