PYO Makes The Difference In Freshness

Every summer I look forward to visiting one of my favorite spots in New England, Monadnock Berries. This magical place is located in Troy New Hampshire about 20mins from where I grew up. Somehow I didn’t discover this place until my late 20’s. It’s storybook scenery consisting of a farmhouse originally built in 1770 and endless fields of blueberries dating back between 1978-1985. Plus they have some bunnies and goats that I encourage you to say hello to. Oh yeah did I mention it has the most perfect view of Mount Monadnock? The images really don’t do this place justice.

We went a little earlier than we typically do and it was well worth it! Endless and I mean endless giant ripe blueberries up for the taking. We collected two giant buckets of blueberries in a small amount of time. I would have filled up two more buckets if given the chance! Now just like the strawberries, I am left with the question of what to do with all these delicious ripe berries! If you read my last post then you know pies will be made with one going to my sweet old neighbor. We could also make berry jam, blueberry pancakes, smoothies, use them to top oatmeal and yogurt. But my must-have, of course, is a blueberry muffin! Blueberry muffins are my husbands favorite blueberry counterpart. It’s been my mission to create the fluffiest and decadent vegan blueberry muffin out there and I’m pretty sure I just did! Below you’ll find one of my favorite recipes!

This recipe calls for a blend of different types of sugars to bring a rich sweet but not too sweet note to the muffins. I’ve been loving the Oatly oat milk lately and will be using oat milk for a lot of my future recipes. These are large 4 oz muffins. You’ll find the 4 oz scooper I used here on Amazon as well as the tulip muffin liners I really love here. The blueberries are tossed in a Tapioca flour. Tapioca flour is gluten-free and slightly sweet. This step will help absorb excess liquid from the berries when they are baking.

I hope you enjoy this as much as we did. Sometimes it really is just all about the simple and little things in life that can bring us a moment of joy.

Berry Berry Good Blueberry Muffins:

Makes about 7 large muffins

Ingredients:

2 cups Unbleached All Purpose Flour

1/4 Cup Cane Sugar

1/4 Cup Brown Sugar

1/4 Cup coconut sugar

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 Cup Oat milk (you can use other non dairy but I really loved the Oatly in this recipe)

1/2 cup organic canola oil

1 flax egg (1 Tbsp ground flax seed 2 1/2 Tbsp cold water let sit for a few minutes)

1 Tbsp apple cider vinegar

2 tsp vanilla extract

1 1/2 - 2 cups fresh or frozen blueberries plus 1/2 cup to decorate

1-2 Tbsp of tapioca flour

Preheat oven to 375 degrees

*Place your 7 tulip muffin liners into a regular cupcake pan.

*Prep your flax egg into a small bowl. 1 Tbps ground flax seed and 2 1/2 Tbsp cold water. Place in fridge till ready to use.

*In a medium bowl whisk together your dry ingredients. All purpose flour, sugars, baking powder, baking soda, salt

*In a separate medium bowl whisk your wet ingredients. Oat milk, organic canola oil, apple cider vinegar, flax egg and vanilla extract.

*Take your blueberries in a separate bowl and toss with the tapioca flour. 1-2 TBSP depending on the size of your berries. This will help absorb some of the extra liquid from the berries as it cooks. Tapioca Flour is gluten free and slightly sweet so it's my favorite choice for baking.

*Slowly combine your wet ingredients into your dry ingredients. Stir just until combined. Do not over mix.

*Gently fold in your berries coated in Tapicoa flour with a rubber spatula.

*Fill your muffins liners with a 4oz scoop of the mixture. Optional: top your muffins with a few blueberries not coated in tapioca flour.

*Bake for 30 minutes. Check them by using a toothpick inserted into the center until it comes clean.

*Let stand for a couple mins then transfer them to a cooling rack.

*Devour and enjoy!