I am always on the lookout for a good blueberry muffin recipe, especially one that I can use during Lent. Muffins are my favorite Lenten breakfast. Blueberry muffins, however, generally don't turn out well when they are vegan. I've tried and failed many times.
Today, though, I tried a new recipe. Bumble Bee wanted banana muffins (our go-to muffin), but I had a bunch of blueberries I wanted to use up before they could go bad. A quick Google search brought me to a new recipe at the Speckled Palate. It seemed promising, but I was missing applesauce and didn't want quite so much sugar. So, I tweaked it just a bit, and with Bumble Bee's assistance, I made a nice batch of blueberry muffins. I also generally like just to throw everything in and mix, so my step-by-step was a little different, too, but I don't think my lazy style hurt.
I will admit these aren't strictly Lenten because they do require a smidgen of oil, but if you don't mind that or can wait for an oil & wine day, they're worth the effort. Even with about a third of the sugar called for in the original, they were still nicely sweetened.
- 1 medium mashed banana
- 1 tablespoon vegetable oil
- 2 cups unbleached all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 2 tablespoons white vinegar + 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- ½ cup original flavored soymilk
- water as needed
- Preheat the oven to 350 degrees.
- Coat the blueberries in 1 tablespoon of flour. Set aside.
- Stir together salt, sugar, oil, bananas, and vanilla.
- Stir in soymilk, baking powder, baking soda and vinegar. (Bumble Bee enjoyed watching it all froth as I added the vinegar.
- Add flour stirring until just mixed.
- Add water as needed to make the batter more pourable (I found it to be too doughy with the original liquid content).
- Fold in blueberries.
- Bake for 10 minutes or until golden brown.