I have written and rewritten this blog post 5 times. No joke. 5 times. I’ve been trying to write this post since last week. I wrote one post about how much I love the vegan community and how much it bothered me to see vegans go after each other to promote their own personal purity, views on body image, slut-shame or whatever. It came from a good place: a desire to promote inclusiveness and encourage and defend those vegans who have been brave enough to put themselves into projects to promote compassionate living. In part it was inspired by a Facebook conversation I had with Jaime Karpovich from Save The Kales about how we both want to celebrate the successes we’ve had in our efforts to make the world cruelty-free but are discouraged by petty critics who think they could do a better job. The sad thing is that I talk to a lot of animal advocates and vegan bloggers who deal with this crap too and I thought I could write something to defend them but really it’s the internet. No matter what I write there will be haters and it’s a waste of my effort to fight trolls… that doesn’t save animals. So I deleted these posts because honestly – why fight negativity with more?
So we’re going another way. Instead of 5 posts about things that make us fume or cry – we’re posting 5 reasons we love these muffins! Because we really do. In a world where haters are going to hate and kittens are going to kitten – I choose kittens. I choose muffins made with fresh blueberries and decaf almond lattes. I choose vegan pesto pizzas and marathons of The Walking Dead with Dan. I choose orange roses in my kitchen and yoga. I choose seeing a cloudy sky as an invitation to bake. I’d love to know what you choose when you’re looking for a silver lining – please let me know in the comments below. It would mean the world to me to know that the internet doesn’t just need to be an echo chamber for jerk-hats.
So let’s get to the love!
5 Reasons to Love These Muffins
#1. Fresh Blueberries. It’s Berry Season folks. Let’s grab these little buddies full of anti-oxidants by the bushel while they’re everywhere and put them in everything we can. Seriously. I made blackberry BBQ sauce the other night… it was pretty fabulous. The fresh blueberries give these muffins little gooey pockets of yumminess but in that sticky sweet way all the best coffee cakes are.
#2. These muffins aren’t your grocery store’s muffins. They’re vanilla-y and cinnamon-y sugar-y with a texture that’s more like a pound cake or coffee cake than your average muffin. It makes them a little heavier but in a good way. I almost didn’t call them muffins because they’re more like personal servings of coffee cake than actual muffins.
#3. They’re vegan and good looking. For years there was a stigma to vegan food. Not-yet vegans often claim to be able to spot vegan food from across the room but not these muffins. These are undercover vegan baked goods that you can slip into any book club, office party, etc… and then sit back and wait for the not-yet-vegans to devour them like velociraptors.
#4. Even though it’s almost May – it’s still pretty chilly here in NYC and from what I can tell everywhere else too. Baking muffins is great way to warm up your home in the morning and show your sweetheart you love ’em at the same time. All kinds of winning going on there.
#5. These coffee cake muffin things aren’t just a snack or dessert. That not be a selling point to some. Funny – you’ think as a writer I would be able to explain it better but here’s my best shot. You can enjoy one of these bad boy muffins with a mug of coffee in the morning and some fruit (I’ve been enjoying ours with mango slices) and you’re good till lunch. Nom.
Are you sold yet? Are you ready to bake some muffins and let the sun shine in? Please say yes.
Blueberry Coffee Cake Muffins
3/4 cup Soymilk
1/4 cup Olive Oil
1 Tablespoon Applesauce
2 teaspoon Flaxseed, ground
2 cups All-Purpose Flour
1/2 cup Sugar
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1 cup Fresh Blueberries
1/4 cup All-Purpose Flour
1/4 cup Brown Sugar
1/4 teaspoon Cinnamon
2 Tablespoon Margarine
Heat oven to 400. Line your cupcake/muffin pan. We recommend using 2 paper liners because the blueberries get gooey or using silicone cups.
In a small mixing bowl, mix together your Topping ingredients using a hand-held pastry blender until blended.
In a larger mixing bowl, whisk together Soymilk, Oil, Applesauce and Flaxseed. In another bowl mix remaining ingredients except Blueberries. Then add your liquid ingredients to your dry ingredients and blend with a hand held mixer until smooth. Then fold in your fresh Blueberries with a large spoon.
Fill your cupcake pan cups 3/4 of the way and top with at least 1 tablespoon of the Toppings mix.
Bake for 20-25 minutes or until your muffins are a golden brown and you can stick the largest one with a bamboo skewer and have it come out clean. Keep in mind the blueberries are supposed to be syrupy.