A great year-round recipe that celebrates the blueberry harvest!

If you didn’t have a grandma to make blueberry muffins with as a child, this is just as good to do yourself!

It’s probably not the best recipe in the world (I’m less competitive with this than I am with my granola bars) but I’ve been making it since I got the Babycakes vegan and mostly gluten-free cookbook from the hubby (then boyfriend) way back when.

I don’t have any other breakfast staple recipes from the cookbook to share, but I still haven’t tried them all. I’ve made cookies, scones, and other muffins, cupcakes, and cakes though, and so far nothing has been a dud.

My bakery dreams sort of came true when I got to visit Erin McKenna’s bakery in New York City in 2017 when we went on our honeymoon. Erin was the founder of Babycakes. It was a hot day, so I had a chocolate cupcake with mint icing (the go-to), and iced coffee for breakfast outside. Divine.

Ingredients:

2 1/4 c. spelt flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c coconut oil
2/3 c maple syrup
2/3 c rice milk
2 tsp vanilla
1 tsp lemon extract*
2/3 c fresh blueberries

Preheat oven to 325 F. Line a 12-muffin tin with 10 paper liners. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Add in the coconut oil, syrup, rice milk, vanilla, and lemon and stir until the batter is smooth. Gently fold in the blueberries until they’re evenly distributed throughout the batter. Pour 1/4 c batter in each cup. Bake for 22 minutes, rotating the tin 180 degrees after 15 minutes. Muffins will bounce back slightly when pressed. Let stand in the tin for 15 minutes, then cool completely. You can store them at room temperature for up to 3 days. Serves 10.

*I’ve also done this with the juice of 1/2 lemon with the zest sprinkled on top just before baking for extra lemon flavour.

Tips:

  • The original recipe called for agave syrup but I prefer using maple syrup, which might cause the batter be a bit more crumbly than usual.
  • The original recipe also said to scoop 1/3 c per muffin, but I personally found that would make even less. If you only want to make 6 muffins out of this recipe, I say go for it.
  • Typically I grease my pan instead of using muffin liners, but these get crumbly, so this is an exception–use paper liners.

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