The term is over, meaning it’s officially summer, and guess what? The first day started off with a bang! Today, there was a vegan potluck for those who were apart of the Vegan/Vegetarian Aggies group. There was loads of yummy dishes: tofu scramble, french toast casserole, cinnamon rolls, chocolate banana muffins, fruit platter with Daiya cream “cheese,” and breakfast potatoes. For my contribution, I made blueberry muffins with an oat/sugar topping.
Now, here’s what you’ll need to get this yummy breakfast item in the oven:
For the muffins:
2 cups of flour (unbleached all-purpose)
1 tsp. baking powder
2/3 c. light brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 package (about 6 oz.) of vanilla or plain soy- or almond-based yogurt
1/3 c. soy milk
1 tsp. of vanilla extract (although if you are using vanilla soy yogurt, go with slightly less)
1/4 c. apple sauce + 1 addt’l tsp. of baking powder (this is your egg replacement)
1/3 c. melted margarine or canola oil (I used canola oil this go-around because I didn’t have enough margarine)
1 to 1-1/2 c. of fresh blueberries, rinsed
For the oat/sugar topping:
1/4 c. of oatmeal (not the instant type, as those will be too thin)
2 tbsp. brown sugar
1 tbsp. unrefined granulated sugar
Makes 16 muffins.
Begin by pre-heating your oven to 350 degrees F and lining 2 muffin pans with liners, then lightly spray with canola oil. Rinse your fresh blueberries by running them under some water. Place carton(s) on paper towels to dry while you assemble the rest of the ingredients.
In a large bowl, assemble the dry ingredients. Put the flour, baking powder, cinnamon and salt together and whisk until all of these ingredients are evenly distributed.
In a medium bowl, add the wet ingredients and the brown sugar. Add the sugar, soy yogurt, soy milk, vanilla, apple sauce, and oil/margarine (if using margarine, make sure it’s melted). Whisk to combine thoroughly. Add the wet ingredients to the dry ingredients in the large bowl.
Once the wet and dry ingredients have been mixed together (be careful not to overmix!), you can fold in the blueberries. Depending on how fruity you want your muffins you can either add only one cup or you can bump the amount up to one and a half.
After folding in the blueberries, scoop out portions into the lined muffin pan. I filled mine to where there was still a little room left on the sides. This will come in handy later.
After the batter has been portioned into the muffin pan, it’s now time to make your topping. Simply add all of the ingredients together in a small bowl, scoop some up with a spoon, and pour a little on top of each of the muffins. Press the mixture into the muffin slightly, flattening the batter some (this is why it helps to keep some room on the sides). Place in the pre-heated oven for 25 minutes. Enjoy!
If you decide to try this recipe, please let me know what you think in the comments below.