Everyone's morning chore was to get up to go help me pick three more gallons of blueberries. Picking blueberries is all fun and games for the first 10 minutes. After that, you remember it's 100 degrees and people start mentioning it's not fun.
Next week, I'll have to go alone. They will be at camp.
Most of these berries made it to the freezer. I've got one lonely gallon hanging out in the fridge. Jam will take half of them and then I guess the rest will just have to be eaten "as is".
Vegan Blueberry Muffins
Topping:
1/4 cup of flour1/4 cup of sugar
1/4 tsp of salt
1/2 tsp of cinnamon
3 TBSP of Earth Balance
Dry ingredients:
2 cups of flour1 1/2 tsp of baking soda
1/2 tsp of salt
1/2 of brown sugar
1/2 of white sugar
The zest of an orange
Wet ingredients:
1 cup of coconut milk (not from a can, find it next to the soy milk in the dairy section)1/3 cup of oil
2 tsp of lemon juice
1TBSP of vinegar (I used sushi vinegar. It was either that or balsamic. Out of Apple Cider. Turned out fine.)
1 1/2 cups of blueberries
Some people like to get all wordy when they cook. That is not necessary.
Preheat the oven to 375.
Mix the dry ingredients in one bowl and the wet in another. Fold them together. Gently add the berries. Put into a 12-muffin, lined tin. Put the topping on the top. (duh.) Bake for 23 minutes.
*In truth, there was enough for 13 muffins, but who has a 13-muffin tin? I made it fit in 12.
**Do not confuse "vegan" with "healthy".
A poor picture of dinner...it was this sweet potato, red bean chili that had some fancy name in the vegetarian crockpot book I was talking about the other day. Seriously tempting...I wanted to eat it very much. It was a winner and there is only one small bowl left in the fridge. I'm not really a huge fan of cooking by cookbook, but this one is starting to prove itself worthy.
