I’ve clearly got summer on the brain, what with the mango muffins from two weeks ago and this week’s blueberry ones. What can I say? I’m a little sick of snow and negative temperatures. Windchill? More like wind, chill! I regret nothing – not these unseasonal muffins, and not that terrible pun.

That’s an Ikea baking mat and it’s bright pink and makes me happy

Vegan Blueberry Lime Muffins (66 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 44 mini-muffins

  • 1 1/3 cups soy milk
  • 1 tbsp lime zest (from 1 lime)
  • 2 tbsp freshly squeezed lime juice (from 1 lime)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 1/3 cup vegetable oil
  • 1 6-oz. pack of blueberries
  • Granulated sugar for sprinkling
  1. Preheat oven to 350F.
  2. In a medium bowl, combine milk, lime zest, and lime juice. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Whisk sugar and oil into milk mixture until well blended.
  5. Add the milk mixture to the flour mixture and stir until just blended. Gently fold in blueberries.
  6. Divide batter equally among prepared muffin tins. Sprinkle granulated sugar over the top.
  7. Bake in preheated oven for 10-12 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.

The original recipe called for lemons, but I much prefer blueberries with lime. The citrus flavor is a bit more concentrated and pronounced in limes, I think, and I just like them better. One of my favorite tricks for working with lemons and limes is to freeze the skins after I’ve juiced them – recipes always call for less zest than juice, so freezing the skins will ensure that you always have lemon or lime zest whenever you may need it. It’s a great way of brightening up baked goods and fruity sauces.

After a month of baking vegan, I’m beginning to wonder if eggs are even really necessary, at least in muffins. They’ve all turned out pretty delicious and tender, and these are no exception. The fact that these are mini-muffins means there’s a higher ratio of blueberry to muffin, which is always a a good thing. I’d like to curl up on the couch with a plate of these and a cup of hot tea and then hibernate until May.

Don’t fret over how runny the batter is – it’s supposed to be that way

Vegan blueberry muffins

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