It's summer time! Blueberries are beginning to come out in the markets.
"Hmmm... blueberries?" you asked. Yes, blueberries indeed. Blueberries in vast of Germany in the summer are from local source (from Germany!), which makes it a great reason to eat them by the handful!
I have to admit that in this recipe, banana is not from local source, although they are organic.
Besides eating the nutritious blueberry goodies by the handful, you can also make delicious vegan muffins with them! This recipe came from my blueberry-loving friend, "Soberry", who got ahold this recipe from, yet, another friend.
Baking muffins are cracking up (I wonder what they are laughing about...)
These conveniently sized muffins are great to bring with you on a picnic trip with friends, as bicycle ride snacks, comfort food, onto the U-Bahn and S-bahn to give away to the poor homeless people, to a party or a lakeside/river bank eat out! The possibilities are endless!
Blueberry-Banana Muffin
Preparation time: 20 minutes
Baking time: 20 - 25 minutes
Yield: about 1 dozen
| U.S. Measurements | Ingredients | |
| 475 mL (240g) | 2 cups | all-purpose flour (wheat, of course, I used Typ 405, Typ 550 works fine also) |
| 15 mL | 1 tbsp | baking powder |
| 2.5 mL (1.3g) | ½ tsp | cinnamon |
| 2.5 mL (1.3g) | ½ tsp | ground ginger |
| 2.5 mL (5 g) | ½ tsp | salt |
| 180 mL (150 g) | ¾ cup | brown sugar |
| 5 mL | 1 tsp | vanilla extract or vanilla sugar |
| 1 large ripe banana | ||
| 136.5 mL (121.5g) | ½ cup | vegetable oil |
| 30 mL (45g) | 2 tbsp | golden syrup (or agave molasses, maple syrup, sugar beet syrup) |
| 205 mL | ¾ cup | soy milk |
| 273 mL | 1 cup | fresh or frozen blueberries (I prefer using frozen ones, they don't pop as easily while stirring and baking) |
Direction:
1. Preheat oven to 190°C (375°F).
2. Lightly oil 12 muffin tin tray OR simply place the paper muffin liners in the muffin tin tray cups.
3. In a bowl, stir together the flour, baking powder, cinnamon, ground ginger, salt, sugar and vanilla.
4. Add the mushed banana, vegetable oil, syrup and soy milk into the bowl. Stir the batter together well.
5. When the batter is mixed well together, fold the blueberries (frozen work the best) into the batter.
6. Carefully pour the batter into each muffin tin tray cup, to about 90% full.
7. Bake for 20 - 25 minutes, when the top turns light brown.
A bitten blueberry-banana muffin. You can see the muffin texture inside!
You might be interested in making golden cupcakes, too!
Curious about how to make soy milk yourself?
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