If there is anything I make over and over (with variations) it’s blueberry muffins. In the summer I get about 20lbs of blueberries from the farm and freeze them for the year to put in smoothies and baked goods. They freeze so nicely! Adapted from allrecipes.com’s ‘To die for blueberry muffins’. Instead of egg I substituted 1/2 a package of dessert tofu. They taste really good, seriously, ask my co-workers 😉 . The great thing about this recipe is the substitutablilty.
– You can use entirely whole wheat flour or half and half.
– You can add 3 tablespoons of any health seed (flax, chia, wheat germ, hemp hearts) or just add 3 more tablespoons of flour.
– You can use any kind of dessert tofu flavour (75g or half a package of almond, coconut, mango-peach, plain or just an egg)
– You can use milk, almond milk, soy milk ect…
– Sub whatever oil you have on hand (grapeseed, olive, canola)
Here’s a step-by-step tutorial on making them.
1 1/2 cups flour
1/2 cup sugar
1/4 cup oil
1/2 package dessert tofu
2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons seeds (flax, chia, wheat germ or combination)
1 cup frozen blueberries (or chocolate chips!)
Preheat oven to 400F
Get your ingredients together. I’m using a cookbook stand as my ipad stand. I love it!
Get a measuring cup and pour 1/4 cup of oil in
Add 1/2 package of dessert tofu (comes in 150g as seen, just use one portion)
Stir up the tofu and oil. It’ll look kinda gross. Top up the measuring cup to 1 1/4 cups. You want a total of 1 1/4 cup of liquid. Stir it around to mix it up and break up the tofu (or egg).
In a bowl combine all the dry ingredients: flour, sugar, baking powder, salt and seeds.
Pour the wet mixture all over the dry and let it soak i
n for a few seconds. Stir the wet ingredients GENTLY to just incorporate it and make it wet. You will see bits of dry parts and that’s OK. It’ll make your muffin tender. You don’t want to stir the bowl more than 15 times and make sure you use a light hand.
It’ll look like this
Scoop a tablespoon into a muffin pan to just cover the bottom. You’ll have 6 muffins. Split 1/2 cup blueberries evenly into the muffin cups. Top with remaining batter and spread the remaining 1/2 cup blueberries.
Put muffins into preheated oven at 400F for about 25 mins until you can insert a toothpick in the center of a muffin and have it come out clean.
You will look like the above because your muffins will have come out perfectly.