07/20/2017Muffins, brownies, cookies and cupcakes - Desserts

Vegan Blueberry Muffins

Name: Vegan Blueberry Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 pcs
Cuisine: Vegan
Ingredients: 175 g all-purpose flour; 90 g sugar; 1 tsp baking powder; 0.5 tsp baking soda; 2 banana; 125 mL plant-based yogurt; 60 mL neutral oil; 90 mL soy milk; 80 g blueberries; 1 tbsp apple cider vinegar

Autumn / Winter Blender-free Batch cooking

For: 6 pcsDifficulty: EasyPreparation: 15 minCooking: 35 minFridge: 30 min

You see, we're adopting the local customs of our new country; forget blueberries, now we only swear by bleuets ;) Just kidding, you can put whatever you want in your muffins...

For a little background story (emotional moment), when I was younger, my family and I used to visit Quebec often. One morning in Montreal, after waking up at the hotel following our arrival from France, we went to have breakfast at Starbucks. It was a super modern concept for us at the time, with everyone holding a paper cup in their hand (amazing, right? ;) ). Anyway, I had a bleuet muffin for breakfast, and it was delicious! Probably due to the jet lag, but it tasted really good to me.

You think this story is irrelevant? Well, maybe, but it explains why I love bleuet muffins, even though I generally dislike cooked fruits. In other news, we've certainly learned a lot today...

Servings

Ingredients

Cups

-all-purpose flour 175 (g)
-sugar 90 (g)
-baking powder 1 (tsp)
-baking soda 0.5 (tsp)
-banana 2
-plant-based yogurt 125 (mL)
-neutral oil 60 (mL)
-soy milk 90 (mL)
-blueberries 80 (g)
-apple cider vinegar 1 (tbsp)

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Steps

In a mixing bowl, combine the flour, sugar, yeast, and baking soda.
In another mixing bowl, mash the bananas with a fork to make a puree. Add the yogurt, oil, soy milk, and vinegar.
Pour the mixture over the dry ingredients and mix well. Finally, add the blueberries.
Place in the fridge for 30 minutes (this helps ensure the fruits don't sink to the bottom of the muffins during baking but are evenly distributed).
Preheat the oven to 400°F. Divide the batter into 6 muffin cups with paper liners. Bake for 30 to 35 minutes.