Name: Blueberry Breakfast Cake or Muffins
Yield: 12 large muffins, two 8-inch round cakes or two 8×4-inch loaves
Cuisine: Vegan
Ingredients: 2½ cups all-purpose flour; 1 cup sugar; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsweetened soy milk; ⅓ cup neutral oil (canola or vegetable); ¼ cup unsweetened applesauce; 1 tsp vanilla extract; 1 tsp apple cider vinegar; 3 cups frozen blueberries (do not thaw); 1 tbsp flour (to coat the berries); Optional: Coarse sugar for sprinkling before baking

INGREDIENTS

12 large muffins, two 8-inch round cakes or two 8×4-inch loaves

Main ingredients

2½ cups all-purpose flour
1 cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsweetened soy milk
⅓ cup neutral oil (canola or vegetable)
¼ cup unsweetened applesauce
1 tsp vanilla extract
1 tsp apple cider vinegar
3 cups frozen blueberries (do not thaw)
1 tbsp flour (to coat the berries)

Optional topping

Optional: Coarse sugar for sprinkling before baking

METHOD

Make it

1
Preheat to 400°F for muffins, or 350°F for round cakes and loaves.
2
Grease two 8-inch round cake pans, two 8×4-inch loaf pans, or line a muffin tin.
3
Toss the blueberries with the tablespoon of flour.
4
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
5
In another bowl, whisk together soy milk, oil, applesauce, vanilla and vinegar.
6
Pour the wet ingredients into the dry ingredients.
7
Stir just until combined. Do not overmix.
8
Fold in the blueberries.
9
Divide evenly between the prepared pans.
10
Sprinkle with coarse sugar if desired.
11
Bake muffins at 400°F for about 20–24 minutes. For the original-size batch in two 8-inch rounds, begin checking at 22–28 minutes at 350°F. Bake two 8×4-inch loaves at 350°F for about 35–45 minutes. Check the center rather than relying on time alone.
12
Bake until lightly golden and a toothpick comes out clean or with a few moist crumbs.
13
Cool about 10 minutes before removing from pans.

Cooking notes

Use 3 cups frozen blueberries without thawing.
A 9×13-inch breakfast-cake option is recorded at about 30–40 minutes.
For the separately described 1½× batch in two 8-inch rounds, begin checking at 28–30 minutes at 350°F; the recorded range is about 30–38 minutes. Do not apply that larger-batch timing to muffins.
Hut-inspired, not an authenticated official AMC formula. Pan capacity and baking time depend on the chosen format.

Serving suggestions

Warm with vegan butter.