Muffins are a perfect food, right? They can be dessert or breakfast. They can be sweet or savory. You can even sneak some vegetables in for nutrition.
Our Blueberry-Ginger Muffins with Strawberries offer the best combination of sugar and spice.
Quick and easy, with ingredients you may already have in your kitchen, these muffins also make the perfect choice to serve to friends you want to impress with delicious vegan food.
Enjoy!
Prep time: 15 minutes
Bake time: 25 minutes
Makes: 24 small muffins
Ingredients:
For muffin batter:
2 ½ cups all-purpose flour*
1 cup + 1 tsp granulated sugar
2 ½ tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp kosher salt
1 cup vegan sour cream (Kite Hill or Tofutti recommended)
¼ cup canola oil
4 Tbsp unsalted vegan butter, melted and cooled slightly
1 Tbsp Just Egg (or soak 1 Tbsp ground flax in 3 Tbsp of water for 5 minutes)
1 ½ tsp vanilla extract
2 cups blueberries (fresh or frozen)
1 cup strawberries, chopped (fresh or frozen)
*Gluten-free: Substitute flour 1:1 with Bob’s Red Mill Gluten-Free All-Purpose Flour
For sugar topping:
1 cup granulated sugar
1 tsp ground cinnamon
Zest from 1 lemon, finely grated
Optional: 2 Tbsp old-fashioned oats
Instructions:
Preheat oven to 350 degrees. Line muffin pan(s) with muffin liners and set aside.
For sugar topping: In a small mixing bowl, combine all ingredients and set aside.
For muffins: In a large mixing bowl, whisk all dry ingredients to combine. Add the blueberries and strawberries to the dry ingredient mixture and toss until all berries are coated. Gently add wet ingredients and mix until well incorporated. Using a ¼ cup, pour batter into each muffin liner. Top each with sugar mixture, then bake for approximately 25 minutes or until a toothpick comes out clean. Let cool before serving.
Enjoy your vegan muffins!
Educating the public about the benefits of plant-based eating for animals, people, and the planet is essential to Farm Sanctuary’s work to change hearts, minds, and systems.
Our New York sanctuary will soon be home to a new vegan cafe and education center, The Kitchen at Farm Sanctuary. Featuring ingredients from local farmers and produce grown sustainably in our garden, this cafe will also host cooking classes, events, and more as we raise awareness that we can live and thrive without harming farm animals.
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