Sunday, March 24, 2013

Vegan Lemon Blueberry Poppy Seed Muffins... Say That 5 Times Fast

As spring sort of almost approaches Boston, my baking is jumping the gun. I'm ready for spring! Fresh berries and lemon remind me of spring, and the Blue and Maize color scheme of these Vegan Lemon Blueberry Poppy Seed Muffins plays a double role in supporting my Michigan Wolverines this March Madness!

Although I moved back up north so I would have four season — and I really do like and appreciate all four seasons — I'm over this winter. We've had enough snow, I've ruined and thrown out enough pairs of winter-worn boots, and I'm eager to pull my cute spring dresses out of the depths of my very shallow closet. Let's hear it for spring!

Now and then, we have a nice sunny day that reminds me that spring is near. Follow that day with a snow storm, and I'm reminded that nature is a fickle thing. Oh well.. At least for now, these muffins will do.

A good friend of mine recently made me aware that I haven't made any vegan variations of treats in a while and I decided it was time to fix that. I've made a variation of these muffins in the past topped with a buttery crumble. Other than the butter-packed topping, the muffins were made with oil instead of butter and I figured could easily be turned vegan. 

A note to those who aren't used to baking with (or eating) coconut oil. It has a very strong scent and taste. It's a good smelling and tasting oil, and it won't mask any of the other flavors in these muffins, but it might seem alarming as you go in for your first bite. If coconut oil isn't your thing, substitute additional canola oil and skip the oatmeal topping.  

Vegan Lemon Blueberry Poppyseed Muffins (Recipe adapted from Prevention RD)
Makes about 18 muffins
  • 1 cup whole wheat flour
  • 1 cup all purpose flour, plus 1 tablespoon to coat berries
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • zest and juice of 2 lemons 
  • 3/4 cup almond milk
  • 1/4 cup canola oil
  • 1/4 cup coconut oil, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries
  • Optional: 1/2 cup uncooked oatmeal mixed with 1 tablespoon coconut oil, melted and cooled
  • Preheat oven to 375 degrees and line muffin tin with paper liners
  • In a small bowl, zest lemons, mix zest with sugar and set aside
  • In a large bowl, mix together flours, baking powder, salt and poppy seeds
  • Add zesty sugar, lemon juice, almond milk, oils and extract and mix until just combined
  • Toss blueberries with tablespoon of flour and add to mixture, mixing until just combined
  • Evenly distribute mixture among muffin tin, filling about 2/3 of the way
  • Optional: Mix together uncooked oatmeal with melted coconut oil and spoon a bit on top of each muffin
  • Bake for 18-23 minutes or until a toothpick comes out clean
  • Remove from muffin tin and allow muffins to cool completely on a cooling rack

Happy Baking, come on spring, and of course... Go Blue!

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