Oh you didn’t want me to put on my really tight pants? Because I can do that too … oh. Ok.
I made these Blueberry Oat Muffins last week for breakfast and LOST IT because they’re the best I’ve ever had. I really wanted some muffin tops, which is a feat rarely achieved in vegan baking … why I do not know. It seems like the baking powder and baking soda should aid in the leavening, but vegan muffins are (usually) reluctant to rise. The magic secret (omg) is to overfill the cups. Did I just blow your mind? Whoa.
Check out the Recipe:
(Makes 12 normal sized muffins and 8 jumbo muffins with tops)
- 1 1/2 Cup AP Flour
- 1/2 C Oats
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- Pinch salt
- 1 Cup Sugar
- 1/2 Cup Vegetable Oil
- 2 Flax Eggs (2 T ground Flax seed + 6 T water)
- 1 Cup Soy Yogurt
- 1 tsp Vanilla Extract
- 1 C Blueberries (fresh or frozen)
- 1/2 C Chopped Walnuts
- Preheat your oven for 400 degrees and grease your muffin tin with vegetable oil or vegan margarine.
- In a small bowl, create your flax eggs by whisking together the ground flax seed and water. Set aside.
- In a large bowl, combine all the dry ingredients.
- In a separate bowl, combine all the wet ingredients, including your flax eggs.
- Pour the wet ingredients into the dry and top with the blueberries and walnuts. Stir only until everything is just incorporated – be sure not to over-mix!
- Scoop your batter evenly into the muffin tins, filling them all the way to the top. Don’t be afraid! These muffins don’t rise very much!
- Place the muffin tin on a middle rack in your oven and bake for 20 minutes, or until the edges just start to look caramel brown.
- Cool on a rack and enjoy!
All this talk of muffin tops and racks, I can only imagine what the search engines turn out this week.