These muffins use simple everyday ingredients and come together quickly, especially if you mix the dry ingredients the night before. Once baked, they really do taste better on the first day. I know many recipes say that, but I don't really agree here. I've eaten them after two or three days at room temperature on the counter, and not without joy (maybe the sweltering summer humidity has something to do with it). They stay soft, but if you want, just pop them in a toaster, microwave, or regular oven to heat them up. Anyway, they're now my go-to recipe for quick breakfasts.
Preheat oven to 200°C (400°F or gas oven marked 6).
Line 12 wells of one or two muffin tins or lightly grease them if using anti-adherent tins.
In a medium bowl, mix the whole wheat flour, sugar, baking soda, and salt.
In another large mixing bowl, combine non-dairy milk, oil, vanilla, and vinegar. Mix well.
Pour the wet mixture into the dry mixture and combine the two smoothly. Stir in chocolate chips, making light motions with a rubber spatula, and follow with blueberries, still gently. The batter should be shiny.
Fill the muffin tin two-thirds full. Bake until lightly browned and a toothpick inserted comes out clean, about 20 minutes. While the muffins are baking, lick the bowl until clean. No egg means no salmonella!
Remove from oven and let stand for 5 minutes. Remove muffins from pans and let rest on a cooling rack.
Stored in an airtight container, these blueberry chocolate chip muffins will last up to 4 days.
Notes
Blueberries: Choose round, firm, and dark blueberries in color. Discard any that are wrinkled or old. They can be stored in the refrigerator for 6 days but do not wash until ready to use.
Maximum tenderness: mix the dough gently and sparingly and make sure the dough is well coated with oil.
Variations
This is a versatile recipe. Play with the ingredients to make the following blueberry chocolate chip muffins:
Using with white flour.
Ultra caramelized: replace the coconut palm sugar with Turbinado or Moscovado sugar or evaporated cane juice.
Lemony taste: add lemon zest or extract.
Low FODMAP vegan: Possibly replace :
Wheat flour with spelt or gluten-free flour (made with corn, sorghum, rice, teff, buckwheat, millet, quinoa, yam, buckwheat, and green banana).
Blueberries with FRESH cranberries.Coconut sugar with xylitol or erythritol.
70% chocolate with dark chocolate or cocoa nibs.
Gluten-free muffins: use gluten-free flour or almond flour instead.
Vegan chocolate chip muffins: remove the blueberries.
Berry and chocolate chip muffins: substitute raspberries, strawberries, or cranberries for blueberries.