Sour Cream Blueberry Muffins
The best vegan blueberry muffins you'll ever eat!
My family has declared these vegan sour cream blueberry muffins the best I've ever made - and maybe the best muffin recipe ever! - Sarah Kingsbury
These quick easy muffins are fancy enough for company, great for Sunday brunch, with soups or salads, or as a tasty snack. They keep well if you can manage to hide a few.
Yield: 12 large egg-and-dairy-free muffins
Total Prep & Cook Time: 45 Min
Nutrition Data Per Serving, 69 g: 187 calories, 74 calories from fat, 25g carbohydrate, 8g fat, 2 g saturated fat, 1 g trans fat, 177 mg sodium, 1g dietary fiber, 7 g sugars, 3 g protein, 6% DV iron, very low in Cholesterol, contains trans fat. Estimated glycemic load: 16.
Ingredients:
- 1 cup vegan sour cream
- 1/2 cup water
- 2 Tbsp lemon juice
- 1/3 cup unbleached cane sugar
- 1/4 cup vegetable oil
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup fresh or not-thawed frozen blueberries
Directions:
- Preheat the oven to 400 degrees & oil the muffin pan
- Mix the sour cream, lemon juice and water in a large mixing bowl
- Beat in the sugar and vegetable spread or oil
- OR whiz all the wet ingredients + sugar in a blender
- Mix together the dry ingredients
- Mix the wet ingredients into the dry quickly, stirring just until mixed - it's okay if there are lumps or flour not mixed in
- Gently fold in the blueberries
- Fill muffin cups 2/3 full, dividing evenly between the cups
- Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
- Remove the pan from the over, and cool on a rack for 5 - 10 minutes
- Run a knife around the edges of the muffins & turn them out on the rack
- Allow to cool for a few more minutes, if you can, before devouring
Recipe Tips:
The trick to blueberry muffins is to use less blueberries than most recipes call for. Too many berries will make your muffins gluey & crumbly.
I used frozen blueberries, you could also use dried blueberries. Fresh blueberries taste divine, but I'd rather eat them raw by the handful than put them in muffins!
For a healthier muffin with no saturated or trans fat and less sodium, substitute 1 cup soy or almond milk for the sour cream, and mix with the lemon juice to sour it.
You could also substitute 1/2 whole wheat flour or use a combination of white and whole spelt flours. You'll get a denser muffin.
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