I am spending July and August in the Hamptons. I know, I know I am one lucky duck! It's only been a week and I've already had the chance to do a ton of cooking, experimenting and baking. The freshest and most ripe summer produce that you could image is out here and it only inspires me to try new things in the kitchen. Although I cannot take you out here with me, I can share with you my culinary successes. You too can taste a little piece of summer wherever you may be. These muffins are easy to make. I used spelt flour, which is easier to digest than white or wheat. I also used a vegan butter in this recipe and I do use an egg. Feel free to experiment with your choice of flours, milks or egg substitute to suite your needs.
EQUIPMENT: muffin pan (12 regular sized or 24 mini-muffins)
For the muffins:
1 3/4 cups spelt flour
1/2 cup organic sugar
2 tsp baking powder
3/4 tsp salt
1 tsp grated lemon zest
1 large egg (or flax goop, or egg substitute)
1/2 cup almond milk (or whole milk)
5 Tbsp Earth Balance (or unsalted butter), melted
1 1/2 cup blueberries
For the topping:
1/2 cup rolled oats
large pinch brown sugar
1/4 tsp cinnamon
2 Tbsp Earth Balance (or unsalted butter)
Preheat oven to 375 degrees. Grease muffin pans with canola oil or use muffin cups.
Whisk together the flour, sugar, baking powder and salt in large bowl, then whisk in the zest. Whisk the egg in another bowl, then whisk in the milk and the butter. Stir wet ingredients into the dry ingredients. Fold in the blueberries with a rubber spatula. Divide among the the muffin cups.
For the topping, stir together the oats, sugar and cinnamon. Using your fingers, pinch the mixture until tiny crumbles form. Sprinkle over the batter in muffin tins. Bake until toothpick comes out clean, about 15 minutes. Allow to cool on rack. Remove from molds and serve warm or at room temperature.