Vegan blueberry muffins with crumb topping11/24/2023 As long as “you” doesn’t involve skimping on the streusel, because that I am not okay with. Maybe you get 12 because you like the short someone-sat-on-them muffin look. I am all about filling the muffin tins 3/4 of the way or more, which does not help. When it starts to feel like less of a gift is when I am scooping out the batter and only end up with 5 muffins. But also sorta not regular sized. Regular sized gone greedy.īut who doesn’t finish a blueberry muffin and not want it to be over yet though? So it’s kind of a gift really. I am pretty sure my muffin pan wanted to be one of those jumbo muffin pans but someone squashed it’s dreams early on in life so it resigned itself to just making regular sized muffins. And all made with zero bowls or arm strength required–thanks blender! Just like with any blender cake/bread/oat-y baked thing, don’t over-blend unless “make gummy muffins” is one of your life goals. GOBS of fresh or frozen blueberries for a minimum of two jammy purple pockets per bite. They are made with oat flour for that subtle breakfast-y flavor. Coconut sugar + applesauce takes the place of dates for sweetness and moisture. Not a single date was used in the making of these muffins *GASP* It seems like everything I’ve made in the past couple of years months weeks has been filled with dates, so it was time for a break.Ĭombining the best parts of this blueberry muffin recipe from a loooooong time ago and this coffee cake, I created what just might be my favorite muffin recipe around here yet. Yes fluffy-softness is a taste–sweet, salty, fluffy-soft, bitter, and umami. Just all the cinnamon and sweetness and streusel and fluffy-softness. These muffins taste like the epitome of a bakery. My apologies if your weekend was sadly lacking in streusel, but luckily there is another one of those just 4 1/2 days away and the perfect muffin recipe at the end of this post to make up for it. And not enough of either.īut my brain was not in the mood to write anything at that point, so the muffin-ing was postponed. And I also realized that I really wanted a nap. And I realized I had a LOT of video footage to sort through and make into mini recipe movies. And then productivity took a significant down turn. I was feeling like a hustling little hedgehog up through about Wednesday. Because while food bloggers may think they work for themselves, it is actually natural light that controls us all. I was video-ing everything from popsicles to pancakes by day, and editing photos like a crazy lady by night late afternoon. It was a very kitchen-productive week around here. But I must edit/video/write about you first. Muffins are one of those foods that just scream SHARE ME! Virtually or real life rip-it-in-half-and-take-the-bigger-half sharing. Oh how I wanted to deliver this streusel-messy blueberry muffin madness to you last week. Coffee cake gets a summer berry makeover with these Blueberry Coffee Cake Muffins–a perfect vegan and gluten-free breakfast or streusel-topped snack! Thank you to anyone that tries my recipes in return, or photographs them. I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! Those two changes do so much to make recipes healthier without compromising taste. I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. I bake and eat A LOT of cookies and muffins. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I do not eat red meat, and try to limit other animal products, too. I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. So yeah - that means I eat on the job, too. I also work part-time at the fromagerie next door. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job.) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. My husband and I married straight out of college in July of 1992.
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