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!
Recipe after the jump…
Vegan Wild Blueberry & Huckleberry Muffins
Yield 12 muffins
I'm a sucker for plain-Jane blueberry muffins anytime of year but nothing compares to those made with in-season fresh picked wild berries. 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.
- 2 cups white whole wheat flour (or whole wheat pastry flour or all purpose flour)
- 1/2 cup unrefined sugar (such as rapadura or coconut palm sugar)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt or sea salt
- 2/3 cup unsweetened non-dairy milk
- 1/2 cup unsweetened plain non-dairy yogurt (tutorial for homemade linked below)
- 1/2 cup extra virgin olive oil or oil of choice
- 1/3 cup maple syrup or liquid sweetener of choice
- 1 teaspoon vanilla extract
- zest of 1 lemon, finely grated (optional)
- 1 cup wild blueberries and/or huckleberries (or any berries!)
- Preheat oven to 350˚F. Grease a muffin tin with vegan shortening or butter, or line with paper baking cups.
- Whisk together flour, sugar, salt and baking powder in a bowl.
- Whisk together milk, yogurt, maple, oil, lemon zest and vanilla together in a large liquid measuring cup or bowl.
- Stir wet mixture into dry mixture until just incorporated. Some lumps are ok. Fold in berries, reserving some to sprinkle on top of each muffin.
- Spoon batter equally into each muffin cup, so each is about 3/4 full. Top each muffin with sprinkling of the reserved berries.
- Bake for 20-25 minutes at 350˚F until muffins are golden brown and when a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes then remove muffins from tin and serve them warm with vegan butter. Enjoy!
Muffins will keep covered at room temperature for a few days or freeze them for longer storage.
Link to my Homemade Soy Yogurt Tutorial here
Don't have wild blueberries or huckleberries? That's ok! Use any berries or fruits you want. The base recipe is great for any additions!
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