The Occasional (Very Lazy) Vegan: Lemon Blueberry Muffins

Several weeks ago I had the shocking discovery that the glorious baking pans I make so many tasty cupcakes in are actually called "muffin tins". How did the muffin earn such notoriety that it could displace the world's most perfect dessert from its rightful place in culinary equipment nomenclature? Intrigued, I set about making the healthier cousin of my beloved cupcakes and discovered the many joys of a week's worth of fresh, non-super processed breakfasts. My affair with muffins (or breakfast cupcakes) continued with a vegan take on the classic lemon blueberry muffin that became an essential part of my daily routine.

Vegan Lemon Blueberry Muffins
Adapted from Eggless Cooking
Servings: 24+ muffins
Time: 45 minutes

4 cups all-purpose flour
1 tbsp baking soda
1 tsp salt
Zest of 6 small lemons
2 cups sugar
2 cups soy milk
2/3 cup canola oil
2 tbsp apple cider vinegar
3 cups fresh blueberries

1. Preheat the oven to 375 F.
2. Whisk the flour, baking soda, salt and lemon zest together in a large bowl. Set aside.
3. Mix the sugar, soy milk, oil and vinegar together well in a stand mixer.
4. Add in the dry ingredients in several increments at low speed until just combined.
5. Fold the blueberries into the batter with a rubber spatula.
6. Grease muffin tins well and fill each 2/3 of the way with batter.
7. Bake for 16-22 minutes or until the toothpick test comes back clean.
8. Let cool in the muffin tins for 5 minutes then move to wire racks.

The poor one in the middle is the equivalent of a bald muffin. He was teased mercilessly by the other muffins but managed to find a good, loving home in my stomach.

The muffin itself was incredibly moist and fluffy, but the abundance of fresh blueberries and lemon flavor truly stole the show. The tart blueberries and sour lemon somehow balance each other out (as previously seen in the Blueberry Lemon Crepe) to complete a light yet fulfilling breakfast. If you desire a slightly more crunchy breakfast experience, sprinkling some brown sugar on top prior to baking could enhance your muffin top quite nicely (much like cupcakes enhance your natural muffin top).

The proper blueberry to muffin ratio expertly hand-modeled by Nancy.