Archive for reasons for vegan

blueberry muffins are perfect for brunchies

bourgeois blueberry muffins

I call these bourgeois because they use fancy ingredients that most people do not have in their cupboards. I’m sorry. I hate it when recipes do that. I’m sure you do too. And I hate it even more when the recipe writer insists that the special ingredients are crucial to an amazing outcome. Personally, I usually try to find cheaper, easier alternatives and sometimes the recipe comes out sometimes it doesn’t…but that’s not the point.

The point is: the basic premise of this blog is that I don’t post things like this recipe on it. I know that. But these muffins are really yummy and they are really only for special occasions. These are the types of muffins that convert people to veganism in the first place. These muffins have some good oils, much less sugar than regular muffins, and, once you have the ingredients, are very simple to make. If I haven’t convinced you yet well then…I don’t know. But if you want to impress a lot of people, are a blueberry muffin connoisseur, happen to have all of these ingredients, or just want to try these muffins already, here is the recipe:

Bourgeois Blueberry Muffins
1 cup all-purpose flour (or, you can substitute half of that with whole wheat flour for extra yum texture)
½ cup almond meal
1/3 cup sugar
1 teaspoon salt
2 teaspoons baking powder
3/4 cup soy milk
1/4 cup coconut butter
1 ½ cups frozen blueberries
1 teaspoon vanilla extract

The almond meal can be made by processing or blending raw almonds until the texture is moist and crumb-like. Don’t overdo it because otherwise you will have almond butter (but then you can just eat yummy almond butter). Almonds are super expensive though so, though I have yet to try it, blended walnuts would probably make a good substitute.

Combine all dry ingredients (flour, almond meal, sugar, salt, baking powder) in a mixing bowl. Warm the coconut butter until it is soft (using a microwave or the stove) and then add it to the dry ingredients, along with the soymilk and vanilla extract. Mix until all the ingredients are fully incorporated and then add the frozen blueberries.

Bake at 400F for 25-28 minutes, makes a dozen half-size muffins, or six jumbo muffins.

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