Best Blueberry Muffins
Picking fresh berries in summertime has long been a favorite pastime of mine, ever since I discovered wild blackberries growing along the drive toward my grandparents’ house as a kid. A couple of weeks ago, I went blueberry picking in Connecticut, and the bushes were still bursting with fruit.
This is my favorite recipe for blueberry muffins. They’re fluffy, and have a lot of texture thanks to the addition of incredibly nutritious wheat germ. They taste subtle and wholesome; maple syrup is the only sweetener used here, so the finished product isn’t too sweet. Yogurt adds a nice amount of moisture, but if you don’t have any on hand, feel free to substitute flax seeds or your favorite egg replacer; they’ll still turn out.
Best Blueberry Muffins
Yield: 12 regular muffins, or 6 jumbo muffins
1½ c unbleached all purpose flour
½ c toasted wheat germ
1 tbsp baking powder
¼ tsp salt
¼ c + 2 tbsp vegetable oil
¼ c plain, unsweetened soy yogurt
1 c plain soy milk
1/3 c maple syrup
1 1/3 c blueberries
In a large bowl, sift together dry ingredients (flour through salt). In a separate bowl, mix together wet ingredients, including blueberries.
Add wet mixture to dry and stir just until moistened, being careful not to overmix. Spoon into a greased muffin tin (there will be just enough batter to fill each cup 2/3 of the way full). Bake at 375° 20-25 minutes, or until tops are golden.
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This is such a great recipe, it looks tasty and wholesome, I love it! What gorgeous pictures, I can just taste those plump blueberries bursting in my mouth. Blueberries are my favorite berry, they have a subtle sweetness that I just love. You are very lucky to be able to pick your own!
These are beautiful Claryn! The texture looks really fluffy and perfect.
Tasha – Thanks! I definitely am lucky… though I’m sure you have lots of things at your fingertips where you live that I’d be hard-pressed to get my hands on
Tessa – Thanks! I see you’ve been on a blueberry kick lately as well… yum.
These look divine!
I just made these, they were fantastic! I had to use blackberries and raspberries instead, but I’m looking forward to blueberry season now. I’m so glad I found your blog although it’s a bit dangerous with all these delicious vegan dessert recipes!