Mix and Match Blueberry Muffins

If you read my last post you know that I am currently obsessed with muffins. I think I’m really wishing that cooler weather will show up quickly with all the baking I’m doing. Too bad it’s still in the upper 90s. Oh well, as you can see that doesn’t stop me from cranking up the heat with the oven blasting as I create new muffin recipes.
Today I decided to look through my Grandma’s recipe box that I have on loan from my Mom. I’m having a lot of fun looking through all her recipes. Some are hers, others from family members and still more that she added from newspaper clippings. It brings back memories from a simpler time and reminds me of when I got to bake with her when I was little. I still remember the time we made cookies for April Fool’s Day and poor Grandpa got a mouthful of cookie and Tobassco Sauce. Eeek! Today’s recipe is definitely not as spicy but not super sweet either. I really like to keep the amount of sugar I add to baked goods to a minimum not only for health reasons but also because I really like to let the sweetness of the fruit itself shine through.

I have been wanting to use coconut flour in a muffin recipe for awhile as I really enjoy the naturally sweet taste and I like to experiment with the macros (macro nutrients: protein, carbs and fat) of a recipe. However, I’ve been wary to try it as it’s harder to get the right ratio when baking with coconut flour. I haven’t always had success in getting the flour to bind properly.
I decided today though to try something new. At first I was just playing around with numbers as I wanted to get a lower carb and higher protein muffin. As I mentioned in my last recipe for Banana Oat Nut Protein Muffins, using vital wheat gluten in substitution for some of the flour in a recipe is a great way to add protein without affecting the taste. As I tested different ratios of flour I realized that by adding a larger portion of vital wheat gluten I would probably be able to add in the coconut flour without having a binding issue as vital wheat gluten is very sticky. So the Mix and Match Blueberry Muffin was born as the recipe really is a mix and match game with the three different types of flour that I used. I also thought it would be quite fitting as you could easily swap out the blueberries for another fruit or also add in nuts.

MIX AND MATCH BLUEBERRY MUFFINS
Prep Time: 10 mins Bake Time: 18 min Yeilds:17
Nutrition: 98kcal Macros: 12.9c 2.4f 5.7p
Printable Recipe

Ingredients:
1/4 cup vegan butter
1/4 cup granulated sugar
1 tsp pure vanilla extract
2 Tbsp egg replacer
1/2 tsp salt
1 Tbsp baking powder
1/4 cup coconut flour
3/4 cup all purpose flour
3/4 cup vital wheat gluten
1 1/2 cup vanilla soy milk
1 1/2 cup frozen blueberries

Preheat your oven to 350 degrees. In a small bowl mix together the flour, baking powder and salt. In a separate small bowl mix the 2 Tbsp egg replacer with 4 Tbsp water. This will vary depending on what kind of egg replacer you use. For reference, I used Bob’s Red Mill Egg Replacer. In a large bowl combine the vegan butter, sugar and vanilla. Add the thickened egg replacer, dry ingredients and milk and mix until it forms a batter. It will be thick. Fold in the blueberries. Once all your ingredients are combined grease a cupcake pan or use cupcake liners. Add one ice cream scoop of batter (around 3 Tbsp) to each cup. It should just fill the cup as these muffins won’t rise a lot. Bake at 350 degrees for 18 minutes or until toothpick comes out clean.