These muffins are based on the blueberry muffin recipe in Vegan for Everybody (p. 58-59), which calls for whipped aquafaba to be folded into the batter just before baking. I prefer using marshmallow meringue in place of plain whipped aquafaba, which necessitates a reduction in the granulated sugar and liquid ingredients. Cherries are also fantastic, especially if the meringue has a hint of almond. This recipe makes 6 standard or 3 jumbo muffins.
blueberry marshmallow meringue muffins
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Don’t be alarmed at the high temperature – this makes the leaveners more effective. Baking these in the upper portion of the oven ensures they won’t brown too quickly.
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1 1/3 cup spelt flour
1/4 cup sugar
2 teaspoons baking power
1/4 teaspoon baking soda
1/4 teaspoon fine grain sea salt
1/2 cup blueberries (if frozen, do not thaw; if using cherries, halve them before measuring)
1/2 cup plain yogurt
1/4 cup oat- or almond milk
3 tablespoons neutral oil
1/4 cup marshmallow meringue
turbinado sugar, enough to lightly dust muffin tops
Position rack in the upper third portion of the oven. Preheat to 425. Prepare muffin tin (skipping every-other cup) with coconut oil, including just outside the edges; muffins will rise over the top and spread slightly. I like to pop the tin in the fridge while I mix up the batter, so the oil does not melt and pool in the bottom of the cups.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the blueberries and toss to coat.
In a medium bowl, blend together the yogurt, oat milk and oil. Stir into the dry ingredients. Fold in the marshmallow meringue, so that streaks remain.
Divide evenly between the muffin cups, and sprinkle with turbinado sugar.
Bake for 20-22 minutes, until tops are golden and muffins feel firm when pressed on top.
Let rest in the tin for 5-10 minutes, then gently move each muffin to a cooling rack.
Prep time: 10 minutes | Cook time: 25 minutes