Blueberry Ice Cream Muffins

I love blueberries and all the health and nutrition they pack. Here’s my Blueberry Ice Cream Muffins recipe from my last cookbook:

The IngredientsBlueberry Ice Cream Muffins

1/2 cup Better Than Ice Cream powdered mix
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 tablespoon Rumford baking powder
1 teaspoon salt
1/3 cup milled cane sugar
1 tablespoon EnerG egg replacer
2 tablespoons water
3/4 cup vanilla Silk soymilk
1/3 cup canola or vegetable oil
1 cup blueberries, fresh or frozen

The Preparation

1. In a large bowl, combine ice cream mix, flours, baking powder, salt and cane sugar.
2. In a medium bowl, whisk together the egg replacer and water until foamy. Add soymilk and oil.
3. Add wet ingredients to dry just until combined. Gently stir in blueberries.
4. Line 12 muffin cups with paper cupcake liners and fill 2/3 full. Bake at 400 degrees F for 20 to 23 minutes or until toothpick comes out clean.

Yields: 12 muffins

“Be yourself. Who else is better qualified?” – Frank J. Giblin II

Blueberry Noodles with a Strawberry Pineapple Compote

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Vegan Blueberry Noodles with Strawberry & Pineapple Compote

Vegan Blueberry Noodles with Strawberry & Pineapple Compote

This recipe is a spin-off from an old family favorite and my mother’s childhood. It’s slightly sweet flavor lends itself to the perfect brunch recipe. High in antioxidants and elagic acid, this recipe is packed full of health benefits as well! Adding Blueberry Noodles to your vegan diet may soothe the painful effects of Crohn’s disease. Don’t let its benefits fool you, this recipe is delicious regardless of your health. Read more

Healthy Vegan Blueberry Topping Sauce

Simple Healthy Blueberry Sauce

  • 3 cups blueberries, blended to a chunky consistency
  • 1/2 cup Welch’s 100 percent grape juice frozen concentrate
  • 1 tablespoon cornstarch
  • 1 tablespoon water

1. Bring blueberries and grape juice concentrate to a boil; simmer 5 minutes.
2. In a small bowl, dissolve cornstarch in water.
3. Add to boiling blueberries, stirring constantly. Remove from heat when sauce is desired thickness.

Makes about 3 cups of sauce.

Vegetarian Blueberry Pancakes

Fluffy Vegan Blueberry Pancakes

  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup quick oats
  • 1/4 cup Malt-o-Meal cereal, dry
  • 2 tablespoons milled cane sugar
  • 4 teaspoons Rumford baking powder
  • 1 teaspoon salt
  • 1 tablespoon EnerG egg replacer
  • 1/2 cup + 2 tablespoons water, divided
  • 1 cup French Vanilla Silk creamer
  • 1/4 cup Earth Balance margarine, melted
  • 1 1/2 cups fresh or frozen blueberries, or substitute your favorite addition


1. In a large bowl combine flours, oats, cereal, cane sugar, baking powder and salt.
2. In a medium bowl, whisk together the egg replacer and 2 tablespoons of the water until foamy. Whisk in creamer, margarine and the rest of the water.
3. Pour into dry ingredients and combine. Gently stir in blueberries.
4. Heat skillet. To test for temperature, sprinkle a few drops of water in pan. If they dance across the skillet, it is hot enough. Spray lightly with oil.
5. Form four 4-inch pancakes, and cook until puffed and dry around edges. Turn and cook until golden brown. (To keep pancakes hot, stack on oven-safe plate and keep in warm oven.) Serve with warm maple syrup or Simple Blueberry Sauce (also available on the site).

Makes about twelve 4-inch pancakes

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