Do you know the muffin man? The muffin man, the muffin man. Do you know the muffin man, who lives on Drury Lane.
I picked blueberries today and that song was chirping through my head as I achieved that inner harmony that comes with quiet mindless tasks on sunny breezy days outside (as opposed to quiet mindless tasks inside, like cleaning bathrooms)...and I was thinking about the delicious Thug Kitchen recipe for PB-Banana Chocolate Chip muffins, because why not? I was all inner-harmonized, and not cleaning a bathroom. And I was wondering how to adapt that to blueberries...because peanut butter and blueberries didn't sound like a good combination (in my head anyway). Hmmm.
But fear not! Thug Kitchen has a recipe for Shredded Carrot and Apple Muffins (p. 198 of the Thug Kitchen Cookbook). And one of my mottos is Do Not Be Afraid Of The Recipe, followed by Change Is Good. So, here we go.
Vegan Blueberry Muffins
(with a fuckton of credit to, as they would say, and adapted from, Thug Kitchen)
- 2 1/4 cups whole wheat pastry flour
- 1/2 cup sugar (less if using flavored almond milk)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups almond milk or other non-dairy milk
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional, especially if you use vanilla flavored milk)
- about 1 1/2 cups blueberries
Heat oven to 375, grease muffin tin (12 regular size muffins) or line with muffin papers.
Mix dry ingredients in medium bowl. In smaller bowl, whisk milk, oil and lemon juice together. Add wet stuff to the dry stuff and mix by hand until just combined. Add blueberries and fold them in.
Scoop batter into muffin cups. Fill 'em right up! Bake for 15-20 minutes - the usual toothpick test applies here (poke toothpick in center of muffin, if it comes out clean, they're done).
BONUS DISCOVERY: Vegan muffin batter. All of the goodness, none of the OMG RAW EGGS. Yeah, lick that spatula.