I'm a sucker for plain-Jane blueberry muffins any time of year but nothing compares to those made with in-season fresh-picked wild blueberries and huckleberries. This recipe makes a soft tender muffin with the addition of a little soy yogurt (or any yogurt of choice), for which I have a tutorial for homemade here.
These muffins are simple but heavenly when still warm from the oven with a melty pad of cultured vegan butter (from Miyoko's Kitchen - not sponsored just love). Needless to say these were gobbled up within minutes after shooting them for this post.
I guess all the rain earlier in the summer was a blessing in disguise because the island is loaded with all the wild berries right now. It's usually so dry that low bush blueberries are slim pickings but we've been finding them among even more abundant huckleberries. They are both delicious but I'm actually loving the huckleberries a bit more. They are slightly sweeter with a unique taste.
This is my very favorite time of year for ingredients in the Northeast. It's actually a bit overwhelming with everything coming into season all at once. I'm going to try my hardest to get as many recipes done for this space as I can while the gettin's good. Hope you too are reveling in August's bounty! Cheers to beautiful summer harvests!
For more delicious muffins check out these recipes:
- Vegan Pumpkin Spice Muffins
- Spiced Oat Pecan Currant Crumb Muffins
- Vegan Pecan Streusel Spiced Sweet Potato Muffins
- Vegan Strawberry Rhubarb Wheat Bran Crumb Top Muffins
- Vegan Skillet Cornbread
Love this recipe?
If you made my Vegan Wild Blueberry & Huckleberry Muffins recipe I would love to hear your feedback! Please leave a star-rating review of the recipe and let me know what you think in a comment below. This small act is a great way to show your support for the food blogs you read and love.
Please tag me in your photos on Instagram so I can see your creations. I might miss it if you only tag me the caption because those notifications fall off quickly, but I can always find it if I’m tagged in the photo itself.
This post contains affiliate links to ingredients and products relevant to this recipe. If you choose to purchase linked products I would earn a modest commission, which helps offset the costs of keeping Fare Isle going. Learn more about my affiliate policy here. Thank you for your continued support!