So what do you do when you want to make muffins but you’re all out of applesauce, just ate the last of your soy yogurt and can’t bear the thought of pouring a whole bunch of oil into the mixing bowl? Mash the hell out of a pear of course. Well, mash is such a forceful word. How about puree. With an immersion blender. After using the chopper attachment, of course.
I actually had an apple on hand but it seemed too boring. The light green skin of the pear looked so nice next to the deep purple blueberries; I just had to give it a go. And, as things tend not to go for me, they turned out just as good in reality as they did in my head! What do ya know?!!?!
Blueberry Pear Muffins
- Oven: 350
- Line a muffin pan, or a mini muffin pan, with liners (or spray with non-stick spray).
- Grab an average sized pear and cut it in half. Wrap half of it and stick it back in the fridge (or eat it I guess). Dice the other half and put it in a small food processor or blender (I used an immersion blender). Puree until it resemble pearsauce (like applesauce but all pear-like).
- In a small bowl, whisk 1/3 cup almond or soy milk with 1/2 tsp apple cider vinegar. Let curdle.
- In a large mixing bowl blend 1 & 1/2 cups whole wheat pastry flour, 2 tsp baking soda, 1/2 tsp salt and a couple dashes of cinnamon and nutmeg.
- In the, now curdled, milk bowl, add 1/4 cup agave, 1/4 cup raw sugar and the pearsauce. Mix well.
- Add the wet ingredients to the dry and mix until incorporated. Fold in the blueberries (fresh is better, about 1/2 – 1 cup).
- Spoon batter into muffin liners and sprinkle a little raw sugar on top.
- Bake for about 20 minutes, or until a toothpick comes out clean.
These are moist with just the right amount of sweetness from the agave, pear and the juicy blueberries. Absolutely lovely for a snack or breakfast addition!