Blueberry and Cranberry Muffins, Oh My!

I nabbed this recipe from La Dolce Vegan and made some heavy-duty tweaks to accommodate what I had in my cupboard when the muffin-craving hit. This version came out dense and delicious. I’ve made the originals before and they’re INCREDIBLE, so I’ve included both versions here, first the modified version, then the original. A special thanks to Sarah Kramer, author of La Dolce Vegan (and many other cookbooks) for the fantastic recipes included in the cookbook – it’s always the one I turn to when I want to look a particular ingredient or recipe up (a rare occasion, granted, but I still love it!). In her honour, how about we listen to The Four Tops? She seems like a vintage kind of gal. You’ll need the following ingredients:

What better way to start a Sunday morning than with a pile o' muffins?!
  • 3/4 cup organic sugar
  • 1/4 cup EarthBalance vegan butter (see staples)
  • 1 egg’s worth of egg replacer (i.e. 1 tsp replacer mixed with 2 tbsp warm water; see staples)
  • 2 tsp vanilla
  • 1 cup whole wheat flour
  • 1/2 cup unbleached white flour
  • 1/4 cup wheat germ
  • 1/4 cup dried cranberries
  • 1 and 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 3/4 cup soy milk (rice or almond should be fine as well)
  • 1/4 cup blueberries

Preheat your oven to 350 degrees F. Line 6 muffin tins with paper liners, or oil the tins (but liners usually work WAY better). Cream the sugar and “butter” together, then add the egg replacer and vanilla. Add the flour, wheat germ, cranberries, baking powder and sea salt. Stir to combine, then add the milk and blueberries. Spoon the mixture into each muffin cup, then pop into the oven for 20-25 minutes or until a toothpick inserted into the middle of the muffin comes out spotless (difficult when cooking with blueberries… hehehe). Let them cool completely before removing them from the tins. Makes 6 large muffins.

The original recipe was for lemon-poppy seed muffins, which are one of my favorites, but when I got the craving for muffins I had neither the poppy seeds, nor the lemon, so the recipe as-is was pretty much a no-go. However, here it is anyway, since it’s too tasty not to share. Same instructions as above:

– 3/4 cup organic sugar
– 1/4 cup vegan butter (see staples)
– 1 egg’s worth of egg replacer (i.e. 1 tsp replacer mixed with 2 tbsp warm water; see staples)
– 2 tsp lemon extract (or juice)
– 1 cup whole wheat flour
– 1/2 cup unbleached white flour
– 1/4 cup dried cranberries
– 1 and 1/4 tsp baking powder
– 1/4 tsp sea salt
– 1.5 tbsp poppy seeds
– 3/4 cup soy milk (rice or almond should be fine as well)

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