I love blueberry muffins. Apparently, my cat Willow does too. I just caught her up on the counter licking these muffins. Sigh. I think she only got one of them.
Anyway, it’s been a while since I had a blueberry muffin that tasted like the one I imagine in my head. I think these did it. The recipe is originally a Martha Stewart recipe. I veganized it and changed the flour.
Makes 1 dozen
3 Tbsp ground flax seed
6 Tbsp water
1/2 cup (1 stick) Earth Balance margarine, room temperature
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder (1 tsp for high altitude)
1/2 teaspoon salt
2 cups fresh blueberries
1 cups sugar
2 teaspoons pure vanilla extract
1/2 cup vanilla soy milk (or regular soy milk, or almond milk)
1/4 cups sugar
1/4 teaspoon nutmeg
Preheat oven to 375 degrees. Line muffin tin with muffin papers and spray with non-stick spray (or Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside***).
Mix flax seed and water in a bowl and set aside.
Mix 1/4 cup sugar and nutmeg. Set aside.
In a bowl, sprinkle blueberries with flour and toss to lightly coat; set aside.
In a medium bowl, whisk together flours, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat margarine and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Give the flax/water mixture and good stir and add the flax/water mixture, one half at a time, beating until combined. Mix in vanilla.
With the mixer on low speed, add reserved flour mixture, beating until just combined. Add soy milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries.
Divide batter evenly among the prepared muffin cups. Sprinkle sugar mixture on top of muffin batter (you won’t use all the sugar).
Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. If you greased and floured the tins instead of using muffin papers, turn muffins on their sides in their cups, and let cool. If you used muffin papers, move muffins to a wire rack to cool. Serve warm or at room temperature.
*** Note that I greased and floured the pan and my muffins stuck to the pan. I recommend the muffin papers.