I love to make a batch of muffins on my day(s) off because it makes for an easy grab and go breakfast all week (or rather 1/3 of the week). I’ve made many a vegan muffin, and these are one of the lightest fluffiest ones I’ve come across yet. This recipe is a great way to take advantage of summer berries while they are still in season, but you can use frozen berries too so you can enjoy these all year round.
Vegan Vanilla-Mixed Berry Muffins
From flour, too by Joanne Chang
Makes 12 muffins
2 2/3 cups all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 cup granulated sugar
3/4 cup vegetable oil
1 1/3 cups plain soy milk
2 tbsp distilled white or cider vinegar
1 tbsp vanilla extract
1 cup fresh or frozen raspberries
1 cup fresh or frozen blueberries
1. Preheat oven to 350 degrees F and place rack in center of oven. Line the cups of a muffin tin with paper liners or generously oil and flour them.
2. In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 tbsp of the sugar. Stir until well mixed.
3. In a separate bowl, whisk together the vegetable oil, soy milk, vinegar, and vanilla.
3. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.
4. Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 tbsp sugar.
5. Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins are best on the day they are baked, but can be stored in a covered container at room temperature for 2 or 3 days. For best results, refresh them in a 300 degree F oven for 4-5 minutes.