My children dearly love muffins, especially making them. They like to pour the ingredients into the bowl and put the unbleached muffin cups into to our stoneware muffin pans.When it comes to putting the batter into the cups, I have to admit that I am a bit of a control freak and don’t let my children help, but then the aroma of baking muffins fills the kitchen, and soon we are rewarded for our cooking efforts.This recipe is super simple, vegan, and best when made with organic ingredients. It is adapted from the cookbook The Garden of Vegan.Organic, Vegan Blueberry Oat Muffins Preheat oven to 400 degrees F. Combine:
- 1 cup soymilk
- 1 cup rolled oats
Let the oats and soymilk sit for 10 minutes. In a large bowl, mix:
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Add:
- egg replacer equivalent to one egg
- 1/4 cup olive oil
- 3/4 cup dry sweetner, such as Sucanat
- oat/soymilk mixture
Gently stir in:
- 1 cup blueberries
Spoon into muffin cups and bake 20-25 minutes. One trick I have learned when baking with blueberries is to use frozen berries, if you don’t want your batter to turn purple. You can also substitute other berries in this recipe, as we often use raspberries from our garden. My blueberry plants just don’t produce fruit, but it could be from the serious neglect and occasional weed whacking they endure. I hope your family enjoys these muffins as much as mine!Image source: www.maes.umn.eduDon’t forget to visit Green Option’s new food blog Eat. Drink. Better. for more great recipes and information about natural foods.
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Thank you for this wonderful recipe, I am going to try it this weekend!
Many Blessings,
Kelly Guenther
I have to try this recipe! I have my own semi-top-secret recipe for blueberry muffins.
This one might also be good with a dash of cinnamon.
Thanks for sharing it. Blueberry muffins have to be one of my all-time favorite comfort foods.
How much egg replacer do you use? Have you ever baked this with Agave?
Never tried it with Agave. I use what the box says for the egg replacer, as it varies per product.
Hello. THis recipe sounds awesome but I was wondering how much egg replacer one would use for this recipe because it does not say. Please email me back. Thank you
Oh, I’m sorry. It is the equivalent of one egg’s worth of egg replacer. I fixed the post!
Recipe looks great: tasty, and healthy!
Just wondering, how many muffins, this should make. Twelve?
Good question zoe? It usually makes about 15 for me, but it depends on how large you make your muffins, which also adjusts your cooking time.
I made it with almond milk. I’ve heard, and believe, soy milk is actually bad for you unless fermented or sprouted.. Makes sense too since it is a legume… Way back in history people used to die from eating raw beans, they learned this from experience and started cooking them. That’s how it all started with beans
Also, soy is a unique bean in itself, not only does it get GMO’ed here in USA etc etc it also is harder on us than other beans. Learned from my farmer friend Frank- who learned from experience.
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