Homemade Abe' Wild Blueberry Smash Vegan Muffin Recipe: A Fresh Twist on a Classic

Category: Muffins

Introduction

Abe's Wild Blueberry Smash Vegan Muffin has earned a loyal following for its moist texture, vibrant color, and burst of wild blueberry flavor. This recipe captures the essence of Abe's muffins using easily accessible ingredients, allowing you to enjoy a healthier, customizable version at home. By making it yourself, you can reduce sugar content, use whole grains, and ensure freshness while maintaining that signature taste.

Why Make It at Home?

Making your own muffins offers the advantage of using fresher ingredients and adjusting the recipe to your dietary preferences. It's cost-effective and allows for creativity, whether you're reducing sugar, adding extra berries, or exploring different flavors.

Personal Anecdote

I remember my first bite of Abe's muffin—it was love at first taste. The combination of tender crumbs and tangy blueberries inspired me to recreate it at home. After several trials, I perfected a version that not only mirrors the original but also offers a healthier profile, which I'm excited to share.

Recipe Details

• **Prep Time:15 minutes
• **Cook Time:20 minutes
• **Total Time:35 minutes
• **Yield:12 muffins

Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour
• 1/2 cup (60g) oat flour
• 1 tbsp (15g) baking powder
• 1 tsp (5g) baking soda
• 1/2 tsp (3g) salt
• 1/4 cup (50g) granulated sugar
• 2 tbsp (30g) brown sugar

Wet Ingredients:

• 1 cup (240ml) non-dairy milk (almond, oat, or soy)
• 1 tbsp (15ml) apple cider vinegar
• 1/4 cup (60g) melted vegan butter or oil
• 1 tsp vanilla extract

Add-ins:

• 1 1/2 cups (190g) fresh or frozen wild blueberries

Instructions

• Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners.

• Prepare Dry Ingredients: In a large bowl, whisk together flours, baking powder, baking soda, salt, granulated sugar, and brown sugar.

• Make Buttermilk Substitute: In a separate bowl, whisk non-dairy milk with apple cider vinegar. Let sit for 5 minutes to thicken.

• Combine Wet Ingredients: Add melted vegan butter and vanilla extract to the milk mixture. Stir well.

• Mix Batter: Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.

• Add Blueberries: Gently fold in blueberries. For a smashed effect, crush a quarter of them and mix into the batter.

• Bake: Divide batter evenly among muffin cups. Bake for 20 minutes, until tops are golden.

• Cool: Let cool in tin for 5 minutes, then transfer to a wire rack.

Variations

• Gluten-Free: Substitute flours with a gluten-free mix.
• Less Sugar: Reduce granulated sugar to 2 tbsp or use maple syrup.
• Crunchy Top: Add oats or nuts on top before baking.

Pro Tips

• Don’t Overmix: Stop mixing once ingredients combine to keep muffins tender.
• Berry Distribution: Fold berries gently to avoid bursting and staining batter.
• Freshness: Bake in small batches for the freshest taste.

Nutritional Comparison

FAQ

• Can I use fresh blueberries? Yes, though wild blueberries offer a unique flavor.
• Too sweet? Reduce sugar or omit brown sugar.
• Storage: Store up to 3 days at room temp, 5 in the fridge, or freeze for 2 months.
• Scaling: Double or halve the recipe as needed.
• Gluten-free: Use a 1:1 gluten-free flour blend.

Serving Suggestions

Enjoy as a breakfast on-the-go, snack, or with a plant-based butter spread.

Conclusion

This recipe offers a delicious, healthier alternative to store-bought muffins, with customization options to suit your taste. Share your creations and enjoy the freshness of homemade baking!