Friday, November 15, 2013

Triple Blueberry Muffins (vegan)

Triple Blueberry Muffins
If I have to pick favorites, then I think that these muffins definitely "take the cake" for being my best yet.  Although I love chocolate more than anything, these fruity delights surely took me by surprise as being the most flavorful, moist and light muffins I have ever made.  If you like store bought muffins, but realize how bad most of them are for you, then you will definitely like these.  And the coolest part is that because they are sweetened purely with wild blueberry preserves, the batter and the muffins are actually purply blue in color.  Perfect for kids who like their food to look as cool as it tastes.

The reason I decided to try this recipe (which I adapted from other muffin recipes I have created) is because I had some dried wild blueberries in my pantry that were going to expire soon and because honestly, blueberry muffins have got to be one of the most popular baked goods in this country.  Every bakery seems to sell them, grocery stores sell pre-packaged and frozen varieties,  and kids always seem to love them. And the fact that it isn't blueberry season actually inspired me to attempt making them without having any fresh ones on hand.

By combining the blueberry preserves with pre-soaked dried wild blueberries and frozen organic blueberries (which are often of better quality than anything you can get fresh if you don't actually pick it yourself), these muffins definitely pack a nutrient dense, flavorful punch. Blueberries are considered one of nature's superfoods.  They are a potent source of antioxidants and have been proven to improve brain health and memory function, especially in older adults.  They are also high in vitamin C, vitamin K, manganese and fiber, while being low on the glycemic index and low in calories.  So bake them into a healthy whole grain muffin today and eat up!!

Triple Blueberry Muffins (vegan)

1 C. organic plain soy milk
1 T. organic apple cider vinegar
three types of blueberries
2 C. organic whole wheat pastry flour
1 T. ground flax seed
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 C. organic canola oil
1/2 C. soaked chia seeds (or 2 eggs)
1 tsp. vanilla extract
3/4 C. wild blueberry preserves
1/2 C. frozen organic blueberries
1/2 C. dried wild blueberries, soaked in 1/2 C. orange juice overnight, drained

In a small bowl, combine the soy milk and vinegar.  Stir together and let sit for about 5 minutes until it thickens slightly. In another small bowl, mix together the flour, flax seed, baking powder, baking soda, salt and cinnamon. In a larger bowl, mix together the oil, chia seeds (or eggs), vanilla and blueberry preserves.  Add in the dry ingredients and stir to combine.  Whisk in the soy milk mixture and then fold in the frozen and dried blueberries.  Pour into greased or paper lined muffin tins bake at 350F for about 25 minutes. Makes 18 muffins, or 6 regular, and 6 jumbo sized.

ready to mix together

ready to bake

hot from the oven

breakfast is served!!!

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