In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Almond, Chocolate and Blueberry Muffins

Good ole December – the beginning of cold winter mornings. So, as soon as your feet hit the icy cold floor, why not preheat the oven, start a pot of coffee and make some super simple muffins?

These guys are loaded with fruit and chocolate, and couldn’t be simpler to make. Even in your pajamas on a Saturday morning. Also, they’re inadvertently vegan – so indulge and enjoy!

Almond, Chocolate and Blueberry Muffins

Yield: 6

Ingredients:

1½ cups unbleached flour

¼ cup granulated sugar

¼ cup dark brown sugar

2 teaspoons baking powder

1 teaspoon kosher salt

¾ cup vanilla almond milk

¼ cup vegetable oil

1 cup frozen blueberries, thawed

½ cup dark chocolate chips

Instructions:

Preheat oven to 400 degrees.

Spray 6 muffin liners with cooking spray, or gently grease with a little olive oil. (That’s a little present for yourself. If you want to eat these warm, the muffins want to stick to the paper. If they’re cooled completely it’s not an issue. But, c’mon. Who doesn’t want to eat these when they’re still warm?)

In a medium bowl combine the flour, sugars, baking powder and salt. Stir well.

Add in the almond milk and vegetable oil. Fold in the blueberries and chocolate chips.

Divide batter between muffin cups.

Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.

Let cool on a cooling rack for as long as you can stand it.

Store in an airtight container at room temperature for up to 3 days.

(Photo by Launie Kettler)

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