Tags
baking, blueberries, breakfast, coconut, dessert, food, Kosher, may I have that recipe, Parve, recipes, vegan, vegetarian
Blueberries. Another reason to love this time of year. You can find blueberry everything, everywhere. I love it!
Here’s an interesting fact for you: we don’t have blueberries in Spain (we do, however have refrigerators, TVs and cars in case you’re wondering… you’d be surprised how many times I’ve been asked that question!!!) Actually, I never had them until I moved to the US. Crazy, right?
I still remember the first time I went blueberry picking. It was right after I moved here. Vicky was away on a business trip and left me in charge of Raquel, who must have been 3 or 4 at the time. We went on a field trip with her school, and this Spanish city girl ended up covered in dirt and bugs, but had a blast!
That was one of our first aunt-niece bonding experiences and that bond has grown stronger and stronger over the years. She is now a very mature, smart, beautiful 16 year old that is very talented in the kitchen and shares my love for baking. We love to get together and come up with new (often crazy) desserts. And when she started the vegan challenge with Vicky, we decided we HAD TO come up with a great recipe for vegan dessert.
So we experimented a little bit and these blueberry-coconut muffins were the result. Super flavorful, moist and surprisingly light and fluffy!
And the best part of it, I got to hang out with my awesome niece.
Enjoy!
Ruth
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients (makes 12 muffins)
- ¾ cup coconut oil, softened
- ½ cup agave nectar
- ¼ cup sugar
- ¾ cup coconut or almond milk (here we used Silk Pure Almond)
- 1 tbsp ground flax seeds ( we use Bob’s Red Mill)
- 3 tbsp water
- 1 ¾ cups whole wheat flour (we use Bob’s Red Mill)
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsweetened shredded coconut
- 1 cup blueberries + 1 tbsp flour
- Cooking spray
1. Preheat oven at 400F
2. Prepare a muffin pan with 12 liners
3. In a small bowl, combine ground flax seeds with 3 tbsp water. Set aside
4. Sift together flour, baking powder and salt. Set aside
5. Beat softened coconut oil, agave and sugar together at medium speed until creamy, 3-5 minutes
6. Add coconut or almond milk and and flax seeds. Mix until well combined (the mixture will look curdled)
7. Add flour mixture and shredded coconut. Mix at low speed until just combined (do not overmix)
8. Toss blueberries with 1 tablespoon of flour
9. Gently fold blueberries into muffin batter using a wooden spoon
10. Spray muffin liners with cooking spray and fill them with batter. We like using an ice cream scoop or a 1/4 cup measuring cup to make sure they are all the same size!
11. Bake at 400F for 25-30 minutes
12. ENJOY! From May I have that recipe
testmayihavethatrecipe.wordpress.com 
I just read the recipe of the day and what a beautiful thing my aunt Ruthy wrote about me, it almost brought me to tears. She is such an incredible, loving aunt and just like a sister to me. Thank you Ruthy so much and I always LOVE spending time with you (especially in the kitchen!) btw these muffins are DELICIOUS!!!
I LOVE YOU TOO RAQUEL!!!!!!
Can I substitute the coconut oil for vegetable oil? And the Silk almond milk with vanilla silk? I cannot eat any type of nut products but this recipe looks delicious!!!
Hey Tali! I would substitute the coconut oil for non-hydrogenated vegetable shortening (like Earth Balance) or margarine if you have to. You can also use butter if you don’t need it to be vegan.
Vanilla silk will work as well, just note that you may have to cut back a little bit on the amount of sugar, since the soymilk is already sweetened.
Hope this helps!!
Thank you for getting back to me!!! I was standing in Target looking to buy the ingredients and couldn’t find nearly anything! So I called Mike (since I just realized I don’t have your number!!) and he said I need to go to Whole Foods or a speciality supermarket for most the stuff. So I will try these out on Sunday (no time before Shabbat to get them)! You have no idea how excited Omer is that I’m trying to make more recipes he likes! LoL Thank you for imparting your wisdom on those of us who are severely challenged (me!) in the kitchen !!!
wow, no blueberries in Spain? That’s so weird (but maybe I just think that because here in Portugal we do have them and we’re right next to Spain)
That recipe looks amazing, I’ve got to try it
That is weird! I don’t remember ever having them in Spain. I remember eating a french blueberry jelly, but never knew what the actually looked like until I came here to the US.
Hoe you like the recipe!
Love that this recipe is vegan – would love to try making this. I can’t believe you don’t have blueberries in Spain! I studied abroad there in 2009 and never even noticed that! Quick question how strong is the coconut flavor in these? While I love coconut milk added to soups and stir fry I’m not a big fan of coconut flavored sweets/baked goods.
The coconut flavor comes mainly from the shredded coconut. But because we use unsweetened coconut, I don’t find it to be overpowering.
You can try using ground almonds instead of coconut. The muffins will probably be a bit more dense, but I’m sure they’ll be delicious!
Let us know what you think once you try them!
Oooo ground almonds sounds perfect! I’ll try it with that instead of the coconut!
Great!! I’m sure it will be yummy!!
Need to try these this week. Thanks!
These are sooo good! The secret here is to make sure the coconut oil is soft enough to cream with the agave & not over mixing the batter. Hope you like them!!
I made these muffins for a firefigher, since he was convinced he loved the ones from Whole Foods- not only did he declare these were way better, but every other person in the fire station loved these, even the folks who weren’t vegan! They barely lasted two hours, and I make two dozen at a time for them! I made mine without the coconut shavings, wanting just plain blueberry muffins. To date I’ve been forced to make them three more times since then, and the requests keep coming!
Wow. You have no idea how happy and excited we are to hear that.Knowing that people are enjoying our recipes is the biggest compliment we can get. But knowing you’re making these for firefighters to enjoy, is an honor.
Thank you so much for sharing 🙂