September 25, 2020

by drplasticpicker

I’m not sure why this morning’s batch of vegan muffins were thus far the best. I think the non-ideal second batch of cornbread where I left huge chunks of baking powder and the kids said it was oddly bitter at times made me more careful this morning. I am also working 1030-730PM, so wanted to spend time this morning doing things for the kids before I left for the day to see all sick kids into the “night clinic.” The “night clinic” is not as late into the night as year past. When I made the recipe this morning, I took it slow and enjoyed the process. I even used the whisk which I never really used before. I doubled the recipe and did replace a cup of white flour for almond flour (we are trying to finish using that). I didn’t have quite enough blueberries (which needed to be used because they were getting to the end) and added a chopped mushy apple. This recipe calls for a “buttermilk” made with soy milk and apple cider vinegar allowed to curdle, and lemon zest. Both I had never done before, and they were fun. The lemon zest was so fragrant, especially at 6AM when I started the recipe

The vegan blueberry muffins from My Darling Vegan is so far my favorite. My daughter, father-in-law and I loved them. My daughter is drinking it with real milk, which is fine because we are an imperfect vegan family. I had it with coffee. I handed two muffins to my son for breakfast as he went off to blended school. He wanted to show me a new video game he is making which was relatively simple, but he taught himself C+ programming language from YouTube videos. He was proud of himself for that, and he wanted to show me. I in turn was proud of my muffins, and I handed him two. Since I doubled the batch, I’ll bring in a few for the new UCSD 3rd year medical student that is starting in our clinic today. My daughter just asked for a second muffun, and with that I am happy. Here is the great recipe! Enjoy. Please click on the original author’s link at the bottom.

From My Darling Vegan “The Best Vegan Blueberry Muffins”

Prep Time:10 minsCook

Time:20 mins

Total Time:30 mins

Course: Breakfast, bread
Cuisine: Vegan
Calories: 160 kcal
Author: Sarah McMinn
Ingredients

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 2 cups all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup + 2tbsp. granulated sugar
• ¼ cup + 2 tbsp. canola oil
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 1½ – 2 cups fresh blueberries

Instructions

1. Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
3. In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Gently fold in the blueberries.
4. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
5. Remove from heat and allow muffins to cool before removing from pan. https://www.mydarlingvegan.com/vegan-blueberry-muffins/

And that is it. That will be the last batch of vegan muffins for at least a few weeks. Our daughter really loved the muffins but she did say that I have been on a muffin craze of late! I just have a sweet tooth and it’s an easy way to use fruit before it goes bad. Okay. We are onto flat bread pizza next! Imperfectly vegan of course!