Strawberry season just barely ended at my farm, but the strawberry baking hasn’t ended at home quite yet. Ben and I were invited to go to a house warming party for a girl at Ben’s work, so I thought I’d be nice and bring something. Most people who work at Ben’s farm are health-conscious and one of the girls is vegan, so me, being nice again, thought to make vegan strawberry muffins with a streusel topping!
I even learned how to make and use flax eggs for the first time…which was exciting!
Turns out everyone was at the get together was super appreciative that I brought a dessert, and even more thankful that I made it friendly for everybody. The best part?
Ben enjoyed them.
Which is saying a lot because he is definitely a sugar and butter kind of guy, just saying. He’s not too keen on me trying to make recipes healthier, but he thought these were amazing and didn’t even realize they were vegan until I told him!
The strawberries I used were slightly old. We picked them on Saturday and I made these on Wednesday afternoon and they might not of been refrigerated all of that time…
But, hey, what can you do when you only have mini fridges? There’s just not enough space for everything sometimes! It worked out in the end because I froze most of them, and even the ones that I did use for these muffins weren’t that bad, just kind of mushy.
The party turned out to be really fun. There was a lot of outrageously healthy food there which was all incredibly good, considering most of it was gluten free (a lot of gluten free foods can be a bit…cardboardy).
But really, it was great. And the desserts were awesome too. Besides mine, there was a chocolate cake (not quite on the healthy list) and chioggia beet and buckwheat brownies, which were one of my favorites. I love beets!
The night was beautiful, we took the top down on the jeep and Ben had his door off, because why the hell not? It was fun to just drive and feel like we didn’t have a worry in the world.
And it was nice to be out at night for once. We hardly ever go out anywhere after work, besides of course, to the gym. But that’s not the same really.
This recipe was adapted from Crazy Vegan Kitchen
Yields 12 Muffins
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1/3 cup Sugar
- 1 1/2 teaspoons finely grated zest from 1 Lemon
- 1 cup Frozen Blueberries (for jam)
- 1 tablespoon Sugar
- 1/2 cup frozen Blueberries
- 1/2 cup fresh Blueberries
- 1 1/8 cup Sugar
- 2 1/2 cups All Purpose Flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon Salt
- 2 Flax Eggs (see note)
- 1/2 cup melted Coconut Oil
- 1 cup Almond Milk "buttermilk" (see note)
- 1 1/2 teaspoons Vanilla Extract
- Stir together sugar and lemon zest in small bowl until combined; set aside.
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.
- Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
- Whisk flour, baking powder, and salt together in large bowl.
- Whisk remaining 11/8 cups sugar, flax eggs, coconut oil and vegetable oil together in medium bowl until thick and homogeneous.
- Slowly whisk in Almond Milk buttermilk, and Vanilla until combined.
- Using rubber spatula, fold dry mixture into wet mixture, along with ½ cup Frozen and ½ cup fresh blueberries until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
- Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
- Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Flax Egg - For each egg needed, combine 1 tablespoon Golden Flaxseed Meal with 3 tablespoons Water, stir and let sit for 1 few minutes.
"Buttermilk" - Combine 1 cup Almond Milk with 1 teaspoon Apple Cider Vinegar. Whisk, and let sit for 10 minutes.