Dax’s Blueberry Birthday Muffins

August 5th, 2010 · Lisa · nut-free, Recipes, Sweet · Comments

Thank you all for your lovely comments on my last post. I would love to share the day and a raw cheesecake with all of you. Hopefully, we’ll have the chance one day soon (mark those calendars: October 2nd the Totally Fabulous Vegan Bake-Off is on in Toronto).

This recipe may seem a bit out of place among my usual raw, whole food fare. But it was created with a very special purpose in mind – feeding Dax’s parents calories in a delicious, but concentrated form that could be consumed using just one hand. Back in June, when I was preparing care packages for a couple of expecting vegan Moms I created this recipe to rival one of our cities finest vegan baked goods (the marvelous muffins of Urban Herbivore).
Since I dropped off that first batch, I’ve had a few requests for the recipe. The only problem was…I didn’t write it down. I’m one of those, hmmm…needs another TB of this or tsp of that bakers. 
But this week I finally had a chance to retest it and share the results during a visit to see two-month-old Dax (he’s looking handsome and healthy). So, in honour of the little vegan man who adds about a cup of coffee in weight a day, here’s to many more ounces made of bananas, blueberries and whole grains.

Dax’s Blueberry Birthday Muffins
3 cups whole wheat pastry flour 
1 cup rolled oats
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ginger
1/2 tsp cinnamon
1 cup evaporated cane juice
3 bananas (with black spots but not totally black)
2/3 cup oil (olive, canola, coconut)
1 tsp lemon juice
1 1/2 cup blueberries

Preheat oven to 425. Lightly oil a standard muffin tin. In a large bowl combine the dry ingredients. In a separate bowl mash up the bananas into a mushy paste (I know, appetizing, right?). Add the oil and lemon juice to the bananas and stir to combine. Add the wet mixture to the dry mixture and stir until “just mixed”. Everything should be moist but don’t overdo the stirring. Fold in the blueberries. Scoop the batter into the prepared tin. Rough up the top with your fingers so you get some ridges (it will add great texture). Put the muffins into the oven and reduce the temperature to 410. Let the muffins bake for 20-25 minutes until they get a nice brown exterior and a skewer inserted into the centre comes out dry.

This is not a moist muffin. It is dense. The top texture is almost cookie-like. Not everyone enjoys a muffin that is this firm, but you will find most bakery muffins share this type of texture. This is the kind of muffin that you can tear off the top and enjoy it on its own without ending up with a crumbly mess (it holds together is what I’m trying to say).

For a long time I couldn’t figure out what made bakery muffins so different then the lovely little ones I was baking at home. You may notice two main differences in this recipe: oven temperature and limited liquid. The muffins get their moisture from the mashed bananas and oil alone. This stops that mushy texture that most home-baked muffins get by the next day. The high temperature supports a nice rise and a crispy top. 

The basic recipe is really easy to play with – replace the blueberries with apples and cranberries, raspberries and chocolate chips, sweet potato and dates, etc.

These muffins freeze fantastically well and maintain their texture even when defrosted.

P.S. Little vegans, Elyse and Barrett I think you’re awesome too!

What is your favourite muffin flavour? 
Do you like moist or firm muffins?

Did you see Caitlin introduce Operational Beautiful on the Today Show today? It was pretty fantastic.


  1. Posted August 5, 2010 at 9:02 pm

    Muffins looks great! I am not really much of muffin person, but I like blueberry or banana muffins.

    We are always forgetting to write recipes down, haha.

    Pure2raw twins

  2. Posted August 5, 2010 at 10:02 pm

    Hey Lori and Michelle – I hope that starting on your cookbook has helped to keep you invested in making notes as you go. I've started trying to write things down right after I create something that I like. But sometimes life gets in the way.

    p.s. I have loved your posts this week.

  3. Posted August 6, 2010 at 1:54 pm

    You've revealed the secret to crispy bakery style muffins! Yum. I find storing them in the freezer is the best way to keep the crispy texture, too.

    I hope Dax enjoyed your muffins. He's adorable!

  4. Posted August 6, 2010 at 6:53 pm

    oh yum….mine never look quit that good : ) and Dax…CUTIE!!!! CHEERS!

  5. Posted August 8, 2010 at 9:43 pm

    These sound fantastic… And such an appealing combination of flavors! Perfect for all the fresh blueberries in season now, too. What a wholesome treat.

  6. Posted August 8, 2010 at 10:23 pm

    Nicole – I hope the tricks work for you. I love the texture of these muffins. I'll never go back to recipes that use soy/almond milk.

    BusyB – let me know if you give the recipe a try. I would love to hear if it improves your results. And yes, Dax is lovely.

    Hannah – I bow down to your baking prowess. Thanks for stopping by…I hope your trip to Europe inspires a whole new world of flavour combinations. I look forward to seeing what you create this Fall.

  7. Posted August 9, 2010 at 11:23 am

    Dax is SO precious! How lucky is he to have you cooking up delicious vegan treats for him 🙂 Can't wait to try out the muffin recipe! xoxo

  8. Posted August 9, 2010 at 9:49 pm

    Krissy – let me know how it turns out in your kitchen. I've enjoyed all your NYC adventures this week. Thanks for sharing all the photos.

  9. Posted August 10, 2010 at 4:31 pm

    Dax says: ohm nom nom nom nom!

  10. Posted August 13, 2010 at 11:50 am

    That's not what Dax said last time I saw him. I'm glad you're enjoying the muffins.

  11. Angela Lamb
    Posted February 26, 2013 at 8:40 am

    My friend across the hall just had her baby yesterday! I’m heading to the market for supplies… and will make another batch for ourselves… dax, who is now two and a half loves eating these on his own!

  12. Holly
    Posted September 19, 2013 at 10:40 pm

    This is by far my favorite blueberry muffin recipe- we make them almost every Sunday. Super tasty! thanks for sharing it.

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