Blueberry Bliss Muffins From Sam Turnball Cook Book
Now that I have shared a recipe with the seasonal vegetable like Pumpkin, I want to move on to an all-time favorite…blueberry muffin recipe. Of all blueberry recipes, the muffin is by far the most popular. But a vegan version is so hard to find. So, I started my search for a vegan recipe and I found this great recipe from a wonderful vegan recipe book by Sam Turnbull Called Fuss-Free Vegan. Not only do the muffins taste divine, but Sam makes it extremely easy to prepare. Just like the title of the book goes, the recipe is really fuss-free.
In the past, I have received comments and emails about sharing recipes with ingredients that are easy to buy. For the Vegan Blueberry Muffins, none of the ingredients were hard to find. With cook time less than 30 minutes, these muffins are too good to resist. Try them today!
If you are looking for other vegan muffin recipes, try my Carrot Ginger muffin recipe or Almond Butter Muffin. You can also subscribe to my email list, to get my recipes via email. I have also put together some simple vegan dessert recipes and dessert essentials in the form of a short e-book. I am also working on few other recipe books that focus on special interests. Just sign up for my newsletter if you have not done so already and you will get a copy. Here are the recipe details….
"Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”
- DRY INGREDIENTS
- ½ cups all-purpose flour
- ¾ cup white sugar
- tsp baking powder
- ½ tsp salt
- WET INGREDIENTS
- ¾ cup non-dairy milk (such as soy
- or almond)
- ½ cup light oil (such as canola or
- vegetable oil)
- 1 Tbsp fresh lemon juice 2 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
- Preheat your oven to 400°F. Lightly grease the cups of a muffin pan or fill it with liners.
- In a large bowl, whisk together all of the dry ingredients. Set aside.
- In a medium bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and lightly fold them in, being careful not to overmix. It’s ok if there are lumps.
- For large bakery-style muffins, fill 8–9 muffin cups right to the top with batter, then bake for 18–22 minutes until lightly golden on top, and a toothpick inserted in the center of a muffin comes
- out clean. For small muffins, divide the batter evenly among the 12 muffin cups and bake for 15–20 minutes, until lightly golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan, then store them on a plate covered with a clean tea towel for 2 to 3 days. This will keep the muffins the best texture, but if you want them to last longer, store them in a large sealable bag in the fridge for up to a week.
I used organic sugar instead of white sugar. That's why my muffins turned different color than Sam Turnbull.
Like she said these blueberry muffins always hit the spot. I used fresh blueberries. They can be made with frozen ones.
What you will find in her book:
Hearty, and satisfying comfort food recipes.
Quick and easy recipes.
Get a copy of Sam Turnbull Book – Fuss Free Vegan
Thank you, Sam Turnbull, for giving me an opportunity to review your book.