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Very Simple Blueberry Muffins

What you need: 

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup nondairy milk
1/4 cup vegetable oil
1 cup frozen blueberries

What you do: 

1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.
3. Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.

Preparation Time: 
5 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Recently i've been craving for baking items...since this recipe is so easy and it's like ABC I'd baked them awhile ago and yes it's good...yum! My mom a non-vegan likes it too!  ;)

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I've made these acouple of times, the fruit always sink to the bottom even if I toss them in flour. Any suggestions? What am I doing wrong?

wild blueberries are small and won't sink :>

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These were so easy and SO good! I doubled the recipe and used 2 cups a.p. flour and 1 cup whole wheat (not pastry) flour. It gave them a really nice texture. I also added a splash (maybe 1/2 tsp) of vanilla extract because I think it makes the blueberry taste stand out a little more. And tossing the blueberries in flour before folding them in definitely helped keep them from sinking.

I filled the jumbo muffin cups almost to the top. The doubled recipe made enough batter for probably 7 BIG muffins. I say probably because my pan only makes 6 and I'm too lazy to wait for them to cool so I can use the pan for the remaining batter. Haha. I'm guessing it was about one more muffin's worth, though.

This recipe is definitely going to get used a lot. :)

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I tried this today ... used agave nectar instead of sugar and applesauce instead of oil and it totally bombed :(
Don't know what I did wrong.. the muffins stuck to the muffin wrappers on the side. They were very chewy... the batter tasted fine, but not the muffins.

Muffins and cupcakes will always stick to the paper if they don't contain adequate fat. Leaving out the oil will get you a sad glue-muffin that isn't as tender as one made with oil or butter. Even reducing the recommended oil by a small amount can lead to the paper sticking- be sure to let the muffins cool completely. It's usually easier to remove it all in one piece if it's sat our for several hours, or even a whole day.

Another contributor to chewy baked goods is overmixing... it's possible you stirred the batter too much!

Hope this helps with future muffins and cakes. :)

Thank you for the input/ideas. I am going to try it again this weekend :)

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These were delicious!!!  Even my 5-year-old and 15 month old loved them.  I will be making them often with different types of fruit.    :)>>>

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really simple to make & really yummy!

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These were delicious!  They were light and fluffy and just sweet enough.

I used cranberries instead of blueberries, and followed a previous suggestion and subbed a 1/2 cup oats for some of the flour.  I also used foil liners and lightly greased them before pouring the batter in and had no trouble with the muffins sticking.

Yum! I'll be making them again soon.

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I used to make these muffins all the time! This was my all time favorite recipe. I haven't made these muffins in a long while and so I forgot that I usually turn the heat down to about 350. 400 is just too hot. So, here I am now with a bunch of burnt muffins!  :'( I even took them out about 8 minutes early! They are still very tasty though, just a little crunchy.

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I've made these acouple of times, the fruit always sink to the bottom even if I toss them in flour. Any suggestions? What am I doing wrong?

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Amazing!
I actually made these twice this weekend...the first batch fell victim to my kitchen ants, which I had been trying my best to live harmoniously with, but they took it too far this time and had to die.
Anyways, I added a touch more soy milk and sprinkled some sugar on top before baking so the top would be crunchy and sweet.  They're so easy and delicious!

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