What to do with blueberries when they are about to expire? Exactly. Make blueberry muffins. And the same goes for apples. Just mix it all in a batter, bake and voila!
And where can a girl get a to die for melt in your mouth muffin or cupcake that is both vegan and gluten-free? I strive for my kitchen to be one of those places, although sometimes I really want someone else to bake for me. Erin McKenna’s bakery BabyCakes NYC does a superb job in providing me what I crave. Too bad she doesn’t have a locale in Boston, although if she did I would be in serious trouble. BabyCakes has been a leader in vegan gluten-free baking for a long time and whenever I head to NYC I want to run directly to her shop and stock up on delicious goodies. The last time I visited the bakery Erin was gently frosting cupcakes not far from the counter and she was as fabulous as I imagined: wearing her vintage-like apron and dolling bright pink lipstick and red nail polish. To top it all off Erykah Badu’s Next Lifetime was rocking in the background. I was in bakery heaven.
I adapted this apple blueberry muffin from Erin’s apple cinnamon muffin recipe published in her book BabyCakes Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery . I love the moisture almond flour adds to baked goods so I replaced some of Bob’s Red Mill Gluten-Free Flour with it and adapted the recipe’s ingredients and measurements accordingly. The lime cream recipe is my own.
The batter is divine. But try not to eat too much because you will need nearly all of it for the twelve muffins. As usual my batches fall short from early batter consumption.
Have I mentioned that we Peruvians use lime whenever we can? The juice kicks up dishes a notch. The lime cream is made with coconut milk and the combination is tangy, sweet and quickly melts away in your tongue.
I couldn’t help but to keep tasting the luscious white peaks as I whipped.
- 1½ cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
- 1½ cups almond flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 tablespoon cinnamon
- ½ cup coconut oil plus 1 tablespoon (melted)
- ¾ cup plus 2 tablespoons agave
- 1 cup plus 2 tablespoons soy milk or almond milk
- 2 tablespoons vanilla
- 1 cup chopped apples (peeled)
- ¾ cup blueberries
- 1 can coconut milk chilled (full-fat)
- Juice of one lime
- 1½ tablespoons agave
- Preheat oven to 325 F
- Line muffin pan with muffin liners
- Whisk together flours, baking powder, baking soda, xanthan gum, salt and cinnamon
- Add coconut oil, agave, milk and vanilla
- Whisk batter until smooth
- Fold in apples and blueberries
- Bake muffins for 35 minutes or until ready (stick a toothpick in and it should come out clean when done)
- Let muffins stand in pan for 10 minutes
- Transfer muffins to drying rack until cool
- Scoop cream from top of of coconut milk and place in medium bowl. You will see that the milk has separated when chilled and the top will be a creamy thick white paste
- Whip cream to a peak with an electric beater
- Slowly pour in agave and continue whipping
- Slowly pour in lime juice and continue whipping
- Store cream in an airtight container in the refrigerator and let it set for an hour
- Serve with muffins