Ginger me blueberries

My local farmers market open ya’ll!  I’m so excited about it!  I went on Sunday and found a spectacular deal on blueberries, so of course I bought a ton of them.  I’ve been crafting all kinds of blueberries meals since then.  Yesterday’s breakfast was Blueberry Ginger muffins.  The muffins were so beyond yummy I can’t even begin to express my love without sounding a bit manic.  They were hearty, blueberry-y, ginger-y without being ginger-y or too blueberry-y- these are hands down my favorite blueberry muffin ever.  No, really.  Ever.

I can’t take all the credit here for these delightful nuggets, they were heavily inspired by Isa’s version in Vegan Brunch, but they aren’t the same.  Either way, these individually wrapped pockets of goodness are quick and easy to make- I recommend making some as soon as you can.  Here’s how…

Blueberry Ginger Muffins

• 2 1/4 cup spelt flour (you could use other flour but I don’t recommend it- the spelt offers up the perfect texture and taste to compliment the berries and ginger really well)
• 1/3 cup organic sugar
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 vanilla bean (slice bean down middle and scape out yummy insides- discard pod)
• 2 tablespoons maple syrup
• 1/2 cup vanilla soy yogurt
• 1 cup coconut milk (I used plain but you could use vanilla)
• 1/3 cup canola oil
• 1/4 cup sliced almonds
• 1 1/2 cup fresh blueberries

Makes 12 muffins.

Preheat oven to 350F.  Line muffin tin (or grease lightly).  In a large bowl, mix together the flour, sugar, baking powder, salt, and spices.  Add oil, yogurt, maple syrup, coconut milk- mix well.  Add almonds and blueberries and fold in gently.  The batter is gonna be thick, really thick.  That’s okay.  Fill muffin cups (to the top) and bake for 30 minutes.  Use the standard “knife” or “toothpick” test to see if they are done.  When they are, remove from muffin pan and let cool completely.

Now, I’m gonna be honest here.  I burnt my tongue on blueberry juicyness because I couldn’t wait for these guys to cool down before I dug in.  So by all means, if a burnt tongue doesn’t bother you, dig in while they are hot.  So. Good.  But if you can muster up some willpower, these bad boys are best when completely cool.  The ginger blueberry flavor really shines through when they’ve had some time to sit.  I managed to even save one of these muffins for the next day (what? you can make muffins and have them last more than a day? hmmm, I can’t…) and I’m convinced that they were even better the next day.

Go, bake and scarf.