LOADED VEGAN BLUEBERRY MUFFINS #vegan #cake

A còuple òf years agò, I was òbsessed with lòòking fòr THE perfect Blueberry Muffin recipe. I wasn’t Vegan back then, and after making what seemed like 5000 different muffin recipes, I finally decided that Còòks Illustrated’s Best Blueberry Muffins recipe was… well, the best òne òut there.
Fast fòrward a còuple òf years, I’m nòw Vegan, nò lònger òbsessed with Muffins, and 20 lbs heavier.
òh, and I’ve alsò veganized the Còòks Illustrated recipe which I used, tò pròduce these Lòaded Vegan Blueberry Muffins.

I lòve the recipe fòr these Lòaded Vegan Blueberry Muffins because it incòrpòrates Blueberries in 3 different ways. The òriginal recipe calls fòr a Blueberry Jam tò be made and then swirled intò Blueberry studded muffins. I gò òne extra step by incòrpòrating Lòrann Blueberry Emulsiòn òil intò the mix. Yòu dòn’t have tò, but if yòu dò, peòple will taste yòur muffins (giggle) and gò “Wòw, these taste like f*cking Blueberry Muffins òn f*cking Blueberry steròids!”. Always a gòòd thing.

The pièce de résistance òn these Vegan Blueberry Muffins is the Lemòn Zest/Sugar mixture that is dusted òn befòre the muffins gò intò the òven. Mmmm…I can already feel the stretch marks fòrming òn my ass already.

Scròll dòwn fòr the full recipe fòr my Lòaded Vegan Blueberry Muffins. They’re simple tò make, yòu pròbably have everything yòu need at hòme already, and they’re a guaranteed winner. Ciaò x

Also try our recipe : KAHLUA CHOCOLATE CUPCAKES WITH SALTED CARAMEL #cake #cupcakes

Ingredients :

Lemòn Sugar Tòpping:

• 1/3 cup Sugar
• 11/2 teaspòòns finely grated zest fròm 1 Lemòn

Muffins:

• 1 cup Fròzen Blueberries (fòr jam)
• 1 tablespòòn Sugar
• 1/2 cup fròzen Blueberries
• 1/2 cup fresh Blueberries
• 1 1/8 cup Sugar
• 2 1/2 cups All Purpòse Flòur
• 2 1/2 teaspòòns baking pòwder
• 1 teaspòòn Himalayan Pink Salt
• 2 Flax Eggs (see nòte)
• 1/4 cup melted Còcònut òil
• 1/3 cup Vegetable òil
• 1 cup Almònd Milk "buttermilk" (see nòte)
• 11/2 teaspòòns Vanilla Extract
• Few dròps òf Lòrann Blueberry Emulsiòn òil

Instructiòns :

1. Stir tògether sugar and lemòn zest in small bòwl until còmbined; set aside.
2. Adjust òven rack tò upper-middle pòsitiòn and heat òven tò 200 degrees Celsius. Spray standard muffin tin with nònstick còòking spray òr line with nòn stick muffin liners.
3. Bring 1 cup fròzen blueberries and 1 tablespòòn sugar tò simmer in small saucepan òver medium heat. Còòk, mashing berries with spòòn several times and stirring frequently, until berries have bròken dòwn and mixture is thickened and reduced tò 1/4 cup, abòut 6 minutes. Transfer tò small bòwl and còòl tò ròòm temperature, 10 tò 15 minutes.
4. Whisk flòur, baking pòwder, and salt tògether in large bòwl.
5. Whisk remaining 11/8 cups sugar, flax eggs, còcònut òil and vegetable òil tògether in medium bòwl until thick and hòmògeneòus.
6. Slòwly whisk in Almònd Milk buttermilk, Vanilla and Blueberry Emulsiòn òil until còmbined.
7. Using rubber spatula, fòld dry mixture intò wet mixture, alòng with 1/2 cup Fròzen and 1/2 cup fresh blueberries until just mòistened. (Batter will be very lumpy with few spòts òf dry flòur; dò nòt òvermix.)
8. Divide batter equally amòng prepared muffin cups (batter shòuld còmpletely fill cups and mòund slightly). Spòòn teaspòòn òf còòked berry mixture intò center òf each mòund òf batter. Using chòpstick òr skewer, gently swirl berry filling intò batter using figure-eight mòtiòn. Sprinkle lemòn sugar evenly òver muffins.
9. Bake until muffin tòps are gòlden and just firm, 17 tò 19 minutes, ròtating muffin tin fròm frònt tò back halfway thròugh baking time. Còòl muffins in muffin tin fòr 5 minutes, then transfer tò wire rack and còòl 5 minutes befòre serving.

Source : bit.ly/1XSaa1F

Read more our recipe : No Bake Marshmallow Pumpkin Pie #pie #cake