- 1 cup regular oats
- 2 cups vegan buttermilk*
- 1 and 2/3 cups whole wheat flour
- 3/4 cup packed vegan brown sugar
- 2 tablespoons canola oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 Ener-G eggs
- 2/3 cup dried blueberries
- Cooking spray
2. Lightly spoon the whole wheat flour into dry measuring cups and level with a knife. Place the flour in the bowl of a stand mixer, along with the buttermilk mixture, brown sugar, canola oil, baking powder, baking soda, salt, and Ener-G eggs; beat at medium speed until blended. Fold in the dried blueberries.
3. Divide the batter evenly among 24 muffin cups coated with cooking spray - it will work out to a little less than 1/4 cup batter per muffin. Bake at 350 degrees for 15 minutes - the muffins should spring back when touched lightly in the center.
4. Transfer the muffins immediately to a wire rack to cool.
*To make the vegan buttermilk, place 2 tablespoons lemon juice in a liquid measuring cup. Fill with plain non-dairy milk to equal 2 cups. Let stand about 5 minutes to let the mixture clabber (sour), then proceed with the recipe directions.
24 servings (1 muffin), Calories 105
As I said in my intro, a great all-purpose muffin. You could definitely taste the "healthy" flavors of whole wheat and oats. I was actually surprised at the dry texture of the muffins, since the whole reason to soak the oats in the vegan buttermilk is to wind up with a creamy texture. Since I only soaked the oats for 8 hours, I would give them longer next time. Using fresh blueberries might also make the muffins moister, but with that said, I enjoyed the concentrated flavor of the small dried blueberries.