Even though blueberry season doesn’t officially kick off here in Michigan for a month or so, it’s a great time to buy the ultimate superfruit in our local markets. Michigan produces more blueberries than any other state, with 21,000 acres dedicated to just that. We grow 30 different varieties, and about 40% are sold fresh. So no matter where you live, if you’re eating fresh blueberries, there is a very good chance they came from the ol’ Mitten!
My husband has a preeminent sweet tooth, and baked goods are his weakness. Add chocolate and RUN. As much as I enjoy whipping up yummy vegan desserts for him, I do have to watch our sugar consumption. These muffins are the perfect treat for that, because most of their sweetness comes from the berries themselves. This means less sugar. You won’t miss it, I promise!
I think I was around 10 when I baked my first batch of blueberry muffins. My grandma taught me, and that was the first time I’d ever seen a lemon zested. I can still remember how those sweet berries would just burst in my mouth, and that little zing of the lemon after… Gunk! I have been making them the same way she taught me since, except in recent years, I’ve discovered that adding just a tablespoon of lavender takes these mamas to a whole new level of deliciosity.
These muffins are so light and airy! Read this now and believe it later, these will become a new favorite. They are really simple to make and go with absolutely anything. We like them best in the morning with a cup of black coffee or some cinnamon tea.
Sorry I went all Hans and Franz on you. I’m just pumped (clap) up about these muffins.
1 cup non-dairy milk
1 ½ teaspoons vinegar
2 cups flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2/3 cup sugar
6 Tbsp canola oil
1 tsp vanilla
Zest of one lemon
Juice of ½ lemon
1 Tbsp dried lavender
1 pint fresh blueberries
- Preheat oven to 375. Spray a muffin tin with non-stick spray (or line with paper cups).
- Combine non-dairy milk and vinegar in a small bowl and set aside, allowing time to curdle. Any non-dairy milk will do, but soy seems to curdle the best.
- In a large bowl, combine flour, baking powder, soda and salt.
- In a medium bowl, stir together the oil, sugar, lemon zest and juice, lavender and vanilla. Add curdled milk and stir until well combined. Carefully fold the wet ingredients into the dry, being careful not to overmix. Gently stir in the blueberries.
- Fill tins with batter about ¾ full. Bake for 23 minutes (Yep, this is the tried and tested amount of time). The toothpick test is always a good gauge.
- Remove from the heat and let muffins cool right in the pan before taking them out.
Makes one dozen.