Vegan Blueberry Ginger Muffins


1 1/2 tablespoons cups plus 1 flour, divided
1/2 cup almond pulp or almond meal
1 tablespoon baking powder
2 tablespoons flax seed
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1 1/2 teaspoons fresh ginger, minced
4 ounces applesauce, unsweetened
tablespoon cup plus 1 soy milk*
1 cup sugar
1 teaspoon vanilla
1 1/2 cups blueberries


In the bowl of an electric mixer, beat the apple sauce, vegetable oil, soy milk, vanilla and sugar until smooth.
In a separate bowl, whisk together 1 1/2 cups flour, almond pulp (or almond flour), baking powder, flax seed, ground ginger and salt. In a smaller bowl, toss the blueberries in the remaining tablespoon of flour.
Incorporate the dry ingredients into the wet ingredients until just combined. Stir in the floured blueberries.
Pour the batter into a paper-lined muffin tin and bake in a preheated oven at 350 degrees for 18-22 minutes or until browned on top and cooked through.
This recipe has been veganized of course. Use regular milk if that is your preference.




Just like the banana bread that surely profited from the almond kick, these blueberry muffins were also a hit. They had a pleasing texture and hearty almond flavor, and with two different levels of ginger–ground and fresh–there’s a permeating bite. There are also flax seeds tossed into these guys. If you want to up the health factor, this is a nice touch. Or you could try wheat germ, which mixes well into any muffin or bread. The blueberries just happened to be a little tart, which happens from time to time. If you like your berries that way, that is. If only they had been a wee sweeter, but what can you do about that?


1 servings


Monday, April 25, 2011 - 6:18pm


Related Cooking Videos