Sometimes I get so caught up in thinking up brand new, wacky recipes to blog about, I overlook foods I make frequently for being too pedestrian. Take muffins, for example: I make them all the time, but you’d never know it by the looks of this blog! But you know what? Sometimes staples are staples not because you’re too lazy to make anything else, but because they’re reliable and taste good. So today, I present you with my favorite recipe for blueberry muffins.
These are not at all like the sticky, sweet blueberry muffins you might find at the grocery store, so if that’s your bag, well, you should probably stick to those, and I’ll stick to mine.
These muffins have a lot of texture and a bit of nuttiness thanks to the inclusion of super 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.
- 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, unsweetened vegan milk
- ⅓ c maple syrup
- 1⅓ 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 ⅔ of the way full).
- Bake at 375° 20-25 minutes, or until tops are golden.