Sometimes I make things and think that they will be good, but then am blown away by how good they really are. Case in point, these Vegan Vanilla Berry Muffins. I found this recipe while flipping through flour, too at Barnes and Noble one evening. I have the first flour cookbook, and it is worth a place on your shelf. One of my all-time favorite recipes comes from it. I made these the first time on a rainy afternoon when I had some berries that I needed to use, and some kids that needed something to do. Since this recipe is vegan, and calls for oil, it is incredibly easy to mix by hand.
Since you do not need room temperature butter or need to cream anything, it is perfect for children to make. My oldest can make these entirely by himself. I think that muffins are one of the best things to make with new bakers. You typically can go from idea to hot muffin in about 45 minutes, start to finish. Kids do not have a ton of patience, so in my opinion, these are better than say, a cookie. Cookie dough is fun to make, but baking batches of cookies is not something that my 9 year old has the time of day for. By the time we clean up the dishes and clean the counter tops, the muffins are done.
If I did not know that these were vegan, I would have never guessed it. These muffins are light and tender, but also moist. We loved them. These 12 muffins lasted all of about 1 hour. I used a variety of raspberries, blueberries, and blackberries, but you could use any berry you like. I also think that this is a great base recipe, and you could make about a million different kinds – Apple cinnamon, chocolate chip, and cranberry orange come to mind.
2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup Dixie Crystals sugar
3/4 cup plus 2 Tablespoons vegetable oil
1 1/3 cup Almond Breeze almond milk
2 Tablespoons white vinegar
1 Tablespoon vanilla
2 cups berries (fresh or frozen)
In a separate bowl, whisk together oil, almond milk, vinegar, and vanilla.
Bake for 25 to 30 minutes in a preheated 350 degree oven. The tops will be golden brown. These muffins are best eaten the day they are made. But you can reheat them in a 300 degree oven for 3 to 4 minutes if you need to.
This recipe is adapted from flour, too.
- 2⅔ cups flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup sugar
- ¾ cup plus 2 Tablespoons vegetable oil
- 1⅓ cup Almond Breeze almond milk
- 2 Tablespoons white vinegar
- 1 Tablespoon vanilla
- 2 cups berries (fresh or frozen)
- In a medium bowl, whisk together flour, baking soda, salt, and ¾ cup plus 2 Tablespoons sugar. In a separate bowl, whisk together oil, almond milk, vinegar, and vanilla.
- Make a well in the dry ingredients, pour wet ingredients into the well. Mix well with a rubber spatula until well mixed. Fold in berries.
- Scoop into a muffin tin lined with 12 paper liners. Sprinkle with remaining sugar. Bake for 25 to 30 minutes in a preheated 350 degree oven. The tops will be golden brown.
- Muffins are best eaten the day they are made. But you can reheat them in a 300 degree oven for 3 to 4 minutes.