This vegan Blackberry Oat muffin recipe is the perfect way to celebrate Imbolc.
Imbolc, also known as Brigid's Day, is a traditional seasonal Celtic holiday that falls between the winter solstice and the spring equinox. It is celebrated between February 1st-3rd. Imbolc symbolizes those first beginnings of spring and the word itself means "in the belly" which refers to the birthing season of lambs and calves.
The holiday is also a time to celebrate the Irish goddess Brigid, who rules over fire, fertility, and poetry. Imbolc celebrations are often accompanied by bonfires and lit candles paying homage to Brigid but also symbolising the sun, purification, rebirth, and the tending of the "inner fire" as the seasons slowly change and bring warmth back into our lives.
Some traditional foods of Imbolc include:
Milk
Cheese
Butter
Honey
Oats
Barley
Seeds
Blackberries
Dandelion
Chamomile
Onion
Garlic
Scones
Muffins
Seeded Cakes
Pancakes
Bannock
Colcannon
Mulled Wine
Even though the holiday foods are primarily centered around milk and dairy, I have created this delicious vegan Blackberry Oat Muffin recipe for you to be able to celebrate Imbolc.
Ingredients - makes 12
150 g blackberries fresh or frozen
110 g dairy-free baking block
200 g granulated sugar
240 g self-raising flour
1.5 teaspoon bicarbonate of soda
pinch salt
1 tsp lemon juice
260 g dairy-free yoghurt unsweetened
4 tablespoon dairy-free milk (I use oat milk)
handful rolled oats for topping
Method
Preheat your oven to 190°C (fan) / 375°F / Gas Mark 5. Line a muffin tin with paper cases.
Put the blackberries in a bowl and toss through 1 tablespoon flour until they are all coated. Set aside until required.
In a large bowl, cream the dairy-free baking block and sugar together until soft.
In a separate bowl mix together the vegan yoghurt, plant milk and lemon juice.
To the creamed butter and sugar add the flour, bicarbonate of soda, salt and stir together.
Add the yoghurt mixture and beat until pale and fluffy.
Gently fold the blackberries into the batter.
Spoon the batter into the muffin tins, and sprinkle some rolled oats and a pinch of granulated sugar over the top of each muffin.
Bake in the oven for 25-30 minutes, until an inserted knife or skewer comes out clean.
These are absolutely delicious and my fiancé and children all scrambled to taste test these - the perks of writing a food blog is having many testers. Especially when the recipe is as yummy as this one (and only 150 cals each).
Please let me know how your Blackberry Oat muffins turn out and what you do to celebrate Imbolc.
Blessed be,