The Leafy Cauldron

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Oversized Blueberry Muffins (Vegan, Soy Free and with a Gluten-Free Option)

May 19, 2014 by theleafycauldron

Sometimes I make Harry Potter-themed vegan food (which incidentally is just British food). Of the assortment of breakfast food Mrs. Weasley offers a confused, worried and angsty Harry at Grimmauld Place before his hearing at the beginning of Order of the Phoenix, blueberry muffins are the ones he chooses (but does not manage to eat). I think we’ve all been there and blueberry muffins from 7/11 might have been our choice, too.

Oversized Blueberry Muffins Vegan Oversized Blueberry Muffins

These muffins are delicious made with the standard all purpose flour or, as I did, with this all purpose gluten free mix. It has literally never failed me. They are my perfect blueberry muffin; not too sweet with an amazing crumb. My eighth grade Home Economics teacher told us never to mix a muffin batter more than thirteen times and I never have. If you’d like to add a tablespoon of hemp seeds or oatmeal to the streusel topping, that might be a nice extra bit of fibre. My husband is allergic to both, so I’ve opted not to.

Oversized Blueberry Muffins Oversized Blueberry Muffins

Oversized Blueberry Muffins
Makes 8 large muffins

1 1/2 cup all purpose flour (Gluten-Free)
1 cup granulated sugar
Pinch of salt
2 teaspoons baking powder
1/3 cup canola oil
1/2 tablespoon boxed egg replacer + 1/4 cup water, mixed well (sub one cooled flax egg)
1 tablespoon lemon juice
1/2 cup non-dairy vanilla milk
1 1/4 cups fresh blueberries

Streusel Topping

2 1/2 tablespoons brown sugar
2 tablespoons all purpose flour
3/4 teaspoon cinnamon
1 tablespoon non-dairy margarine, softened

Preheat oven to 400 F. Grease or line muffin tins. In a large bowl, whisk together the dry ingredients until well combined. In a small bowl, whisk together the oil, egg replacer of your choice, lemon juice, and non-dairy milk. Add to dry ingredients and fold six times, using large, sweeping motions. I mean it: six. Add the blueberries and fold six more times. The batter should not show any signs of unmixed flour. If it does, carefully fold one or two additional times. Fill each muffin liner, right up to the top and then a little more, so that a small mountain of batter is formed.

In a medium sized mixing bowl, add all stresuel topping ingredients and mash with a fork, until the mixture starts to resemble wet sand. Top each muffin with about a tablespoonful or enough so that all the batter is covered to some degree. Bake for around 25 minutes, until a nice golden colour has formed and the muffins springs back at your light touch. Cool on a baking rack until you can carefully remove each muffin. Delicious warmed, especially the following days for breakfast.

Filed Under: Uncategorized Tagged With: Blueberry, Breakfast, Brunch, Gluten free, Harry Potter, Muffin, Vegan

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About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

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