Nut-free
Nothing beats a fresh, warm muffin in the morning, especially when it’s loaded with blueberries. These are delicious, moist and much easier to make than you might think. Enjoy them with some of our savory brunch dishes, such as Tofu Scramble and Sweet Potato Hash.
Blueberry muffins stand as a beloved testament to the beauty of simple pleasures in baking. These muffins, adorned with plump and juicy blueberries, encapsulate the essence of comfort and nostalgia in each delightful bite. With their tender crumb, bursts of fruity goodness, and just the right touch of sweetness, blueberry muffins have earned their place as a timeless favorite on breakfast tables, brunch spreads, and anytime treats.
The magic of crafting blueberry muffins begins with the perfect balance of ingredients. Fresh blueberries, nature’s sweet jewels, are carefully folded into a batter that’s a symphony of flour, sugar, and leavening agents. The result is a delicate balance of flavors, textures, and aromas that come together to create a harmonious and inviting experience.
The process is both art and science. The batter is mixed with precision, ensuring the distribution of ingredients without overmixing, which could lead to tough muffins. The blueberries, vibrant and bursting with natural goodness, add pockets of fruity freshness that surprise with every bite. Their tender skins release their juices during baking, creating a mosaic of blue-purple streaks and pockets that dot the muffin’s crumb.
The baking process is a journey of anticipation, as the batter transforms into golden-hued muffins with gently domed tops. A toothpick inserted into the center of a muffin emerges with either a clean crumb or a few tender crumbs clinging to it, signaling that the muffins are baked to perfection. The aroma of blueberries and freshly baked goodness wafts through the kitchen, inviting eager hands to reach for a warm muffin.
Whether enjoyed as a grab-and-go breakfast, a comforting afternoon snack, or a warm treat to accompany a cup of tea, blueberry muffins are a versatile delight. Their appeal transcends generations, from children who relish the sweetness to adults who appreciate the nostalgia they bring. Blueberry muffins embody the spirit of home baking at its finest, offering a piece of heartwarming indulgence that brightens even the simplest of moments.
PREP TIME: 20 minutes
COOK TIME: 18 to 22 minutes
YIELD: 12 muffins
INGREDIENTS:
- Nonstick spray, for pan
- 1 cup (240 ml) soy milk
- 1 tbsp (15 ml) lemon juice, white vinegar, or apple cider vinegar
- 2 cups + 1½ tsp (253 g) all-purpose flour (divided, spooned and leveled or weighed)
- ¾ cup (150 g) granulated sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ⅓ cup (80 ml) canola oil
- 2 tsp (10 ml) pure vanilla extract
- 1¼ cups (185 g) fresh blueberries
FOR TOPPING
- 1 tbsp (13 g) turbinado sugar
INSTRUCTIONS:
- Preheat the oven to 350°F (180°C) and spray a 12-well muffin pan with nonstick spray. Set aside.
- In a medium-sized bowl, whisk together the soy milk and lemon juice. Set aside for 10 to 15 minutes, until curdled.
- In a large bowl, whisk together 2 cups (250 g) of the flour with the granulated sugar, salt, baking soda, and baking powder.
- To the curdled milk mixture, add the canola oil and pure vanilla extract, and mix until combined.
- Pour the milk mixture into the flour mixture and mix until just combined.
- In a small bowl, combine the fresh blueberries with the remaining 1½ teaspoons (3 g) of flour. Toss to lightly coat the blueberries, then gently fold them into the batter.
- Evenly distribute the batter among the prepared muffin wells, filling all 12 wells.
- Top each muffin with about ¼ teaspoon of turbinado sugar.
- Bake for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just crumbs (no raw batter).
- Remove the muffins from the oven and allow them to cool slightly before serving.
- These muffins can be stored in an airtight container at room temperature for 2 to 3 days or in the fridge for about a week.
