Happy Sunday, lovelies! Usually my husband and I go visit family today, but Kenna has been going through some kind of regression the past couple of days, and she’s barely sleeping at night.
There’s no rest for the weary, I tell you. The upside, however… is that she has wanted extra snuggles during the day – something my husband took advantage of after having to work late (four out of five days) last week.
This afternoon, I was staring at my sourdough starter thinking… “what can I do with this so that I’m not wasting half of it today?” I’ve been meaning to vegan-ize my husband’s favorite blueberry muffin recipe for a while now, so I figured I’d just dive right in and try it based on my (admittedly minimal) knowledge on vegan substitutions.
I was so scared that they’d be terrible, but what happened was quite the opposite.
They. Were. Dynamite.
So, without further adieu, here’s the recipe. Feel free to pin it for later with the image below:
Vegan Lemon Blueberry Muffins
Preparation time: 5 minutes
Total time: 25-35 minutes
Cook time: 20-30 minutes
Servings: 6 large muffins or 12 small muffins
- One cup of all purpose flour (2 if not using sourdough starter)
- 1/2 cup soy milk or non-dairy milk of your choice – the thicker the better (use a full cup if not using starter)
- 1 cup sourdough starter (see my recipe here for how to make your own)
- 1 tbsp Ground flax seeds and 1 tbsp water (roughly equals one egg)
- 1 tsp salt
- 3 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 cup melted vegan butter (I like to use EVOO Smart Balance)
- 1 tsp pure vanilla extract
- 1 tsp pure lemon extract
- 1/2 cup granulated sugar
- 1 tbsp flour
- 1 cup frozen wild blueberries (I like these because they’re small and super sweet)
- Preheat oven to 375 degrees.
- Mix the flax seed and water together in a bowl; set aside.
- In a large bowl, combine flour, salt, baking powder, and granulated sugar. Whisk together to combine.
- Add melted butter, sourdough starter, soy milk, both extracts, and your flax “egg.” Combine well.
- In a separate bowl, stir together blueberries, flour, and sugar so that the berries are completely coated (this helps keep them from sinking in your muffins).
- Gently FOLD the berries into your batter with a spatula.
- Spray a large muffin tin and scoop in your mixture. (I like to do the 6 big muffins in my house. If you choose to do smaller muffins, reduce cooking time by about 10 minutes)
- Bake for 30 minutes, or until an inserted knife/ toothpick comes out clean.
Did you make these muffins? How did they turn out?
Let’s chat in the comments below!
Until next time,