These muffins are the best blueberry muffins I’ve ever had. I know this is a serious statement, but I’m not one to say it lightly.
This recipe is originally from Smitten Kitchen, however I swapped a few ingredients to make the recipe non-dairy and doubled it (to make 12 XL muffins). You might think it’s insane to add a teaspoon of sugar to the top of each muffin, but I swear its worth it. Don’t worry about the dough being too thick, it is supposed to be (similar to cookie dough) and feel free to use frozen blueberries.
I used bakery style (fluted) muffin liners which allowed me to overfill these muffins.
1 stick and 2 tbsp (10 tbsp) margarine, melted
1 cup sugar
zest of 1 lemon
1 and 1/2 cup tofutti sour cream
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
3 cups blueberries (I used frozen)
12 tsp turbinado sugar (sugar in the raw)
Heat oven to 375˚F and line a muffin tin with 12 liners.
Put melted margarine, sugar, zest, tofutti sour cream and eggs in a bowl and mix well.
Add baking powder, baking soda, salt and flour, mix well.
Fold in blueberries.
Divide batter between muffin cups (let it be a lot) and add 1 tsp turbinado sugar to the top of each muffin.
Bake for 30-35 minutes until the tops are perfect, crunchy and golden brown.
These freeze very well and are a great go to muffin recipe. Serve to a crowd or throw them in your lunch to brighten up your day.
Science Fact of the Week:
Tofutti sour cream is made with a mixture of different types of soy including tofu and don’t any contain dairy. However, it still contains a very similar texture to dairy sour cream because of its products such as carrageenan gum, inulin and rice starch.