Classic Blueberry Muffins

Let's talk blueberries.  I know it is the middle of winter and they are not in season, but that doesn't mean you can't make a mean blueberry muffin with frozen blueberries.  Every summer, I tell myself I'm going to freeze a bunch of fresh-picked blueberries so they will last me all winter.  Do you recall my post on oven roasted tomatoes?  I always seem to fall very short of freezing enough summer fruits and vegetables to last me all winter :)  Anyway, the point is there is no shame in going to the freezer section and finding organic berries to make your dreams of blueberry muffins come true in the middle of winter!

In my pre dairy-allergy and not-so-health-conscious days, I used to eat blueberry muffins all the time.  Now it is very hard to come across a blueberry muffin that is not laden with butter, milk, white flour, and sugar.  But not to worry, I have made a kick-ass muffin that tastes just as good without any of those ingredients!  They came out moist, light, and fluffy with a hint of lemon, and of course plenty of blueberry goodness.

I always judge a blueberry muffin by the top.  If it is puffy and bursting with blueberries, it's a winner.  If you don't know what I'm talking about, just check out the muffin tops on these guys. Perfection!

These are classic blueberry muffins.  They just happen to be made with whole grain flour, coconut oil, flax-eggs, and almond milk.  As I always say, taste is more important than health, so I made sure these muffins pass the taste test with flying colors!  Whether you are a vegan, vegetarian, or meat-eater, you will fall in love with these muffins.  I hope I can open a whole new world for you with these vegan blueberry muffins!

Classic Blueberry Muffins
vegan

yield: 9 extra-large muffins, or 12 regular sized muffins

1 1/2 cups whole wheat pastry flour (or spelt flour)
3/4 cup oat flour*
1 1/2 tsps baking powder
1/2 tsp salt
1/2 cup coconut sugar
1 1/2 Tbsps ground flaxseed
4 1/2 Tbsps water
1/2 cup coconut oil, melted
1/2 cup + 2 Tbsps almond milk + 1 tsp lemon juice
1 tsp apple cider vinegar
1 tsp lemon zest
3/4 cup organic blueberries, frozen is fine

*I make my own oat flour by grinding oats in a food processor.  Simply add oats to the base of a food processor and process until a fine flour forms.

Directions:
1.  Preheat oven to 375 F and line a muffin pan with 9 tins.  In a small bowl, whisk ground flaxseeds and water and set aside (to make flax-eggs).  In a separate bowl, stir lemon juice and almond milk together and set aside (to make almond buttermilk).
2.  Whisk together flours, baking powder, and salt.  In a separate bowl, whisk together oil and coconut sugar.  Add flax-eggs and whisk vigorously until a caramel-like consistency forms.  Add almond buttermilk and lemon zest.  Whisk until smooth.
3.  Slowly add dry ingredients to the wet mixture.  When the batter is almost combined, add the apple cider vinegar and stir until just combined.  Fold in blueberries and scoop batter into prepared muffin tins.
4.  Bake for 10 minutes at 375 F.  Rotate the pan and turn the heat down to 350 F.  Bake another 20-25 minutes, or until tops are golden brown and when poked with a toothpick, it comes out clean.  Cool on a wire rack.