Lemon Glazed Blueberry Avocado Muffins
Posted on October 2, 2011 | 6 Comments
Vegan MoFo, day 2.
On a particularly cloudy Sunday morning, the idea of a batch of fresh muffins had my stomach grumbling before I got out of bed. After carefully assessing the ingredients in my refrigerator, a base of blueberry soy yogurt and half an avocado was chosen.
Lemon Glazed Blueberry Avocado Muffins
These muffins came out bistro quality and were perfectly moist throughout.
Ingredients
1/2 cup vanilla soymilk
2 teaspoons apple cider vinegar
6 oz. blueberry soy yogurt
1/2 cup vegan butter
1/2 cup + 2 tablespoons agave nectar
1/2 ripe avocado
1 1/3 cup all-purpose flour
2/3 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
Method
Preheat oven at 350° F. Add 2 teaspoons apple cider vinegar to a half cup measuring cup and fill remainder of cup with vanilla soymilk, set aside. In a large mixing bowl, cream butter with agave nectar and avocado for a minute or two with a fork. Small bits of butter and avocado are fine.
In a separate bowl, combine the dry ingredients (all-purpose flour, whole wheat flour, salt, baking soda, and baking powder) and mix well. Add the wet ingredient mixture to the dry ingredients all at once, and stir just until just combined. Do not over-mix.
Divide the mixture in a 12-muffin pan that has been lined or coated with non-stick spray. Bake 20 minutes at 350° F until a toothpick inserted into a muffin center comes out clean.
After a couple of minutes, remove muffins from the pan. Prepare the glaze (recipe below) and pour glaze with a spoon over the slightly cooled muffins.
Glaze Ingredients
1/2 to 3/4 cup powdered sugar
about 1-2 tablespoons lemon juice (more or less until desired thickness)
Glaze Method
Stir lemon juice into powdered sugar with a fork until it is thick and creamy, adding more powdered sugar or lemon juice as necessary.
Notes
Here are a couple of substitute recommendations for this recipe that you might want to consider if you don’t have the ingredients on hand.
- I used vanilla soymilk, which we just happened to have, but you could use regular soymilk (or other milk) plus vanilla extract in its place.
- You could use all white flour or all whole-wheat flour, depending on your taste.
- Regular soy yogurt plus fresh blueberries would work in place of blueberry soy yogurt (but you might want to cream a few blueberries into the initial “wet ingredient” step to get the flavor throughout the muffins).
Update:
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Comments
6 Responses to “Lemon Glazed Blueberry Avocado Muffins”
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October 2nd, 2011 @ 3:36 pm
These look lovely! I really like the taste of lemon and blueberries together. I wouldn’t ever think of adding avocado though, that’s neat!
October 2nd, 2011 @ 7:31 pm
Thanks, Isobelle! On a related note, I think skipping the lemon glaze and adding some lemon zest to the wet ingredients prior to mixing in with the dry ingredients would be fantastic as well. I’ll probably do that next time as I don’t always have a sweet tooth at breakfast time 🙂
October 6th, 2011 @ 3:58 pm
I’d never have thought of adding avocado either. They look great!
October 10th, 2011 @ 5:51 pm
What a lovely breakfast. I really like the combination of flavors represented here. Very nice.
October 13th, 2011 @ 9:30 am
Sounds delicous. Very creative!
October 15th, 2011 @ 5:46 pm
This sounds like the most creative, beautiful ingredient combination ever. I am impressed!