Posts Tagged ‘blueberry’

Blueberry Ginger Muffins

Well, hello there Veggie Blog, it’s been awhile. I’ve been busy for the past month, and I’m not gonna lie, I watched a lot of television over winter break (True Blood and Party Down FTW), but I was also pretty productive. I got hired at the Phoenix New Times as a freelance music writer (!!) and started a music/photography blog. I have 4 recipes I tried out that I still need to post here, so we’ll start with vegan blueberry muffins.

As most of you know, I have a huge lady crush on Isa Moskowitz because she’s a phenomenal cook and overall badass. I ordered my own copy of Vegan With a Vengeance along with Vegan Brunch because it was cheap. A package arrived a few days later, and I was fairly disappointed to open it and see Vegan Brunch since I’m not much of a breakfast person. I wanted to make more green bean potato awesomeness, and I wanted it now! (then?) I flipped through the book and found this blueberry muffin recipe. Eh, why not, I figured it would give me something to eat in the morning aside from leftover pizza.

Ingredients:

2 1/2 cups spelt flour (I couldn’t find it, so I used regular flower)

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons ground ginger

1/4 teaspoon ground allspice

1/4 ground cinnamon

1/2 cup vanilla soy yogurt (6 oz container)

1 cup almond milk or your favorite nondairy milk

1/3 cup canola oil

1 teaspoon pure vanilla extract

1/2 cup finely chopped crystallized ginger

1 1/4 cups blueberries

I know what you’re thinking…and you’re right, that is a lot of ginger. It turned out mostly okay unless I bit into a section that had A LOT of crystallized ginger chunks. My mom, on the other hand, thought it was ginger overkill. Isa says, “Spicy ginger and tart sweet blueberries are a perfect complement to each other. The ginger in these isn’t a strong in-your-face wintery gingerbread sort of deal, it’s just kind of like ‘Hi, I’m ginger. Welcome to spring.'”

She also says “never buy the glass jars of crystallized ginger that are usually displayed with the spices; they are a total rip-off! Buy it in bulk or in the candy aisle.” I had no problem finding crystallized ginger at Sprouts.

1. Preheat the oven to 375 degrees. Lightly grease a muffin tin or use muffin tins…the tackier the better.

2. In a large mixing bowl, stir together the flour, sugar, baking powder, salt and spices. Make a well in the center and add the yogurt, milk, canola oil and vanilla. Stir.

Marvel at my awesome combination of wet and dry ingredients! I know I did as I sipped on my almond milk (it was my first time trying it and it was delicious).

3. Fold in the ginger and blueberries.

Okay, some of you may be wondering how you cut the ginger chunks. This is how I did it:

4. Scoop the batter into the muffin tin, it should almost fill the entire tin.

My curiosity got the best of me as I realized that I could eat the raw batter since there’s no eggs. Learn from my mistake, don’t do it. It was gross.

5. Bake for 28 to 32 minutes, or until a toothpick or butter knife inserted through the center of the muffin comes out clean.

Once the muffins cool completely, it’s chow time.

Ta-da: vegan blueberry ginger muffins. Because they’re so light, they were some of the best blueberry muffins I’ve ever had. They’re nice and soft and last a long time in the fridge. This recipe is a lot simpler than it looks, I highly recommend it!

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