We’re packing our things–just temporarily–for a trip to Utah and California. The Utah trip is for my sister’s wedding. We’ll be taking her out for tapas and to a piano dueling bar for her bachelorette party, then dropping ourselves into dresses the next morning and watching her be married to her best friend.
Actually, I won’t be watching, I get to do the talking. I nabbed myself a ministers license for the occasion, so get to serve as the celebrant for the wedding. I tried to get her to let me put together the wedding of the century, all twinkling LED lights on our dresses, and flowery, poetical words that linked her to generations of other brides, but she insisted on a simple, classic ceremony. So, I plan on behaving myself and giving her just as she wishes. After all, it’s her big day. She should have whatever sort of wedding she wants.
But, don’t blame me if I sneak in a few surprises. (I’m KIDDING, Brittany. KIDDING!)
So, let’s chat vegan baking for a second. Do you find it daunting? Pulling together cookies, or cakes, or muffins without eggs can seem like an impossible task. Which is why you’ve gotta learn a few vegan secrets. Not weird-ingredient secrets, like Xantham gum or anything of that sort. Nay. You’ve gotta learn how to puree garbanzo beans with a teensy bit of soy milk. For reals. Pureed garbanzo beans, when added to a recipe, make up for the lack of eggs. They create a nice, hefty binding in your batter, lending great texture (not to mention protein!) to your final product. So easy!
Go make blueberry muffins, you won’t be sad to turn your regular recipe vegan with this perfectly sweet, cakeylicious recipe. I’m off to pack and memorize my sister’s wedding ceremony.
Saying, “Welcome to the wedding of the centuryyyy” with a synthesized microphone. That’s traditional, right?
(I’m KIDDING, Brittany. KIDDING!!!)
Vegan Blueberry Streusel Muffins
1/2 cup coconut oil. melted
1 cup sugar
1/2 cup garbanzo bean puree
1/2 cup apple sauce
1 1/2 cups flour
3/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla
1/2 cup almond milk, curdled with 1 teaspoon white vinegar
10 ounces frozen wild blueberries
1/3 cup flour
1/2 cup sugar
2 tablespoons coconut oil, melted
Preheat the oven to 350 degrees.
In a stand mixer, beat together with coconut oil, sugar, garbanzo bean puree, and apple sauce. Add the flour, salt, baking powder, and vanilla. Beat together just until combined. Add the curdled almond milk, beat once more. Fold in the blueberries. Spoon into a muffin tin lined with cupcake wrappers until each cup is 3/4 full.
In a small bowl, use a fork to combine the flour, sugar, cinnamon, and coconut oil. Sprinkle over the top of the batter in each muffin tin. Bake for 18-20 minutes, or until golden brown and set. Remove and cool slightly before serving.
Makes 18 muffins.