Spice in the Kitchen: Easy Lemony Blueberry & Raspberry Muffins



Ok, I lie. This is a cupcake, well an adaptation of a very muffin-y cupcake. I made it more muffin than cupcake. If you are a sugarphobe, cut back on the vegan sugar by 1/2 and they will be just a touch sweet. You can use any mixture of berries; since it's 7/4 and blueberries and raspberries are in season here, that's what I used! Good morning sunshine!

Easy Lemony Blueberry & Raspberry Muffins Recipe (vegan)
prep time: 10 minutes; 20 minutes baking time
makes about 18 muffins

Ingredients
  • 2 cups unbleached flour
  • 1/2 cup oats (ground to a powder in small food processor)
  • 1/2 tsp salt
  • 1 TB baking soda
  • 1 cup vegan sugar
  • 1/8 cup brown sugar
  • 1 1/4 cup non-dairy milk
  • 1 TB lemon juice
  • 2 tsp vanilla extract
  • 1/2 cup melted Earth Balance buttery spread (or vegetable oil)
  • zest of 1 lemon
  • 3/4 cup blueberries
  • 1/2 cup raspberries

Directions
  1. Preheat oven to 350.
  2. Mix dry ingredients and sugars.
  3. In a 2 cup measuring cup, add lemon juice to milk and let curdle.
  4. Add melted margarine to dry ingredients, then add wet and lemon zest. Stir until combined.
  5. Fold in berries.
  6. Line muffin tins with cupcake wrappers and fill each about 3/4 high.
  7. Bake 20-25 minutes or until muffins start to get golden brown at edges.
  8. Remove muffins from tin and let them fully cool. They are much better when they set.
Tip: Make ahead option: Let the batter sit in fridge (minus berries) overnight and bake when you wake up!

3 comments:

  1. I've always thought the main difference between a muffin and a cupcake is frosting, and the fact that muffins usually have some fruit/nut/veggie permutation in the batter. Right or wrong?

    ReplyDelete
  2. There is a difference. Muffins are more like quick bread, cupcakes are cake. :)

    ReplyDelete
  3. I also think that muffins tend to be denser and cupcakes tend to be a little more airy.

    ReplyDelete

I love comments! Thanks for saying hi!