they’re the personification of
and i’m not a superlative girl,
so forgive me for
doing what some food bloggers
are guilty of:
extolling the virtues
of said food item with
an over abundance of
and eye roll inducing
let’s just focus on
how i treat these treats
like they’re both
a breakfast item
it’s like starting
my day correctly,
let’s be honest here,
is the best kind of amazing.
superlatives for the win.
Blueberry Swirl Muffins – dairy free
adapted from Honestly Yum, who adapted it from The Cook’s Illustrated Cookbook
makes ~16 muffins
2 cups blueberries, divided
1 cup sugar
2 1/2 cups whole wheat flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
1/4 cup coconut oil, warm/liquid
1 container (6oz) plain vegan yogurt, i used almond dream
1/4 cup almond milk
zest & juice of 1 lemon
1 1/2 TBL sugar
1 1/2 TBL brown sugar
pinch of salt
1/4 cup whole wheat flour
2 1/2 TBL warm coconut oil
in a small bowl make the streusel topping by combining everything and mix evenly. set aside.
in a small sauce pan reduce 1 cup of blueberries, mashing with a fork and stirring. you want the berries to break down, the sauce to be thick. strain through a sieve if you’re not keen on the skin/pulp. set aside and cool to room temp.
line muffin tin with silicone/paper liners.
preheat oven 425F.
in a mixing bowl whisk the flour, baking powder, lemon zest and salt. in another bowl whisk eggs + sugar until thick and then add in the coconut oil, yogurt, almond milk and lemon juice. now combine the liquid to dry ingredients, with the remaining blueberries. throw in an extra handful if you’re feeling sassy. (i felt sassy). the mixture will be all sorts of fug, but try not to overmix.
fill muffin cups a little over 3/4 way up, these will expand/rise. (HonestyYum filled it up all the way but i didn’t want any overfilling accidents and having to clean it up. that would’ve been a superlative pain in the ass.) spoon about a teaspoon, more or less, of the reduced blueberry sauce on top of each muffin. use a toothpick or some stick-like kitchen tool and swirl the sauce into the batter. finally, top with streusel topping, amount at your discretion.
i was able to eek out 16 muffins with just enough sauce & steusel.
bake 17 minutes
remove from oven, allow to cool for a few minutes and then remove from pans to cool completely.
will keep for a week, covered, in fridge.
other blueberry recipes:
blueberry jam danishes
blueberry breakfast cookies
blueberry pie smoothie
around 1 year ago:
vietnamese pickled carrots + daikon
vietnamese vermicelli bowl
18 thoughts on “blueberry swirl muffins – dairy free”
These look so amazing! Got to try them out!
So… no description of the mouthfeel?
a kitten dies every time a blogger describes the “mouthfeel” of something they’ve made.
i have been dreaming of these blueberry muffins from honestly yums website too – i need to just make it already…
we finished these last week and i am still dreaming of them.
Oh wow, these look so good Lan! Definitely making these.
Loving these photos. Are those like reusable silicon muffin liners? I WANT. I confess I use paper liners for all muffins because I HATE WASHING MUFFIN TINS. Bah! Superlative hate washing them.
i regret to tell you: washing individual silicon muffin liners is not fun either. washing dishes by hand in general is terrible. which is why i’m jumping for joy cus dw IM’d me this morning to say that he is planning a complete kitchen reno, avec DISHWASHER.
ok that’s another post.
but you can make these muffins at my place and we’ll pop them in my new dishwasher. superlative excitement!
omg YAY DISHWASHER!! kitchen renovation! exciting!!