Based on the following recipe. https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/
I'm not sure why the baker of that recipe put up one that makes only 8 muffins, there is no 8 muffin tin. If you increase it by 1.5x the portions are all odd. Below is my adaptation.

Muffins:
1 3/4 cups all purpose flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 large eggs
3/4 cup milk of any sort
1 1/2 cup blue berries
1 1/2 teaspoon vanilla extract

Crumb Topping
4 Tablespoons butter, melted
1/3 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon

Line a 12 cup muffin tin with liners. Heat the oven to 350 degree. For the muffin, mix all dry ingredients together. Mix all wet ingredients together. Combine the dry and wet ingredients. Fold in the blue berries. Place into 12 muffin tins.

Make the crumb topping and sprkinkle on top.

Bake at 350 degrees for 25 minutes.

https://www.skinnytaste.com/low-fat-blueberry-scones/

That recipe is amazing. To make this vegan use vegan butter. For the butter milk I use cashew cream the proportion below.

Cahsew cream
1 cup raw cashews
1/2 cup - 1 cup water.

Soak cashews overnight. Drain and rinse the next morning. Blend cashews with 1/2 cup of water or so. I use all of this mix instead of the butter milk. It makes a VERY wet dough. These scones are dropped on the baking sheet with a spoon so it does not matter. Comes our delicious.

1 small-medium onion, diced
4-6 cloves of garlic, chopped
2 inches of ginger, chopped
2, 14.5 oz cans of diced tomatoes
3/4 teaspoon garam masala
1/2 teaspoon cardamom power
1/4 teaspoon fennel powder (optional)
2 tablespoons of Kasuri methi soaked in 1/4 cup water
1 cup of water
Red pepper flakes (optional)
5-6 tablespoons honey
Salt
Oil and butter for cooking

Cashew Cream (see recipe below)
1 cup raw cashers
1/2 - 1 cup water

Cashew cream
Soak cashews overnight. Drain the water and rinse the cashews. Blend with 1/2 cup of water until a fine paste forms. I usually try to do this with 1/2 cup water to make a thicker paste.

Makhini Sauce
Heat oil and butter until the butter melts. Sautee onion and pepper flakes until well done but now browned. Add ginger, garlic, garam masala and cardamom powder. Sautee until garlic is cooked but now browned. Add tomatoes. Add Kasuri methi and mix. Mix scrapping off anything that is stuck to the bottom of the pan. Place all of it in a blender and puree into a fine paste. Place the mix back into the pot. Add 1 cup of water (or until desired thickness). Add salt and honey. Cook until the sauce thickens to your desired texture. Taste, it should taste somewhat sweet, like a touch of honey. When the sauce is your desired texture, add 1/4-1/3 cup cashew cream (to taste). Turn off the stove. Do not cook the cashew cream too much. Add extra vegan butter at the end to make extra delicious.

To use the sauce with tofu, add to cubed tofu and simmer for 10-15 mins. Same with paneer. For chicken sauté chicken until mostly cooked, then add sauce and cook until the chicken is fully done.

N.B. too much ginger or garam masala gives the sauce a bitter taste. Add more honey to fix. This comes out very good. I can't tell the taste between this vs sauce made with heavy cream. You can also use this recipe and replace cashew cream with heavy cream.

This makes a lot of sauce. It does freeze well. This quantity for us makes enough for a block of paneer and 4 chicken breasts.

Based on turnip cake recipes from Omnivore's Cookbook and Wok's of Life.

~ 1 lb + 4 oz of Chinese Turnip/Daikon, peeled and grated using the large side of a box grater
~ 1-1.5 oz of dried shiitake mushrooms (by weight, also to taste -- I like a lot of shiitake)
~ 3-4 green onions, chopped (this is too taste, I like a lot of green onions)
1/4 teaspoon sugar
1 teaspoon salt
1/2 teaspoon white pepper
1 1/4 cup rice flour

1. Rinse the dried shiitake mushrooms. Soak in ~2 cups of boiling hot water, covered, for at least 15 min. Once soaked, squeeze excess water from the mushrooms, reserving the mushroom soak water, chop into small pieces.
2. In a wok or large frying pan, heat a little oil and saute the mushrooms until they start to brown lightly, about 5 minutes. Add the scallions and turn off the heat, stirring. Pour this mixture into a bowl and set aside.
3. Add the grated daikon and 1 cup of the mushroom soak water to the wok/pan. Cover and cook over medium heat, stirring occasionally, for about 12 minutes, until the radish is transulecent and soft but not browned.
4. Once the daikon is done cooking, transfer the cooked radish to a large bowl (not the one with the mushroom/scallion), squeezing out as much of the water as you can. Tongs are helpful for this, you can also use a seive. Make sure you reserve the water. You should have about 1 cup of water, possibly a little more. If less than 1 cup then add more of the mushroom soak water or regular tap water. Let it all cool for about 15 min.
5. While it cools, in a separate bowl, mix the sugar, salt, pepper and rice flour. After the 15 min have passed, add this mixture + the reserved turnip cooking water to the bowl with the cooked radish. Mix well and return this mixture to your wok/pan you used to cook the radish.
6. Cook over med/low heat while stirring constantly until the mixture thickens enough to draw a line on the bottom of the pan, about 1-2 min. Remove from heat and add the mushroo/scallion mixture.
7. Transfer the mixture to a greased pan that you can put in a steamer. I use my instant pot for steaming, and prefer to use the round silicon pan that came with the instant pot steaming set. Cover with foil.
8. Add about 1-2 inches of water to the instant pot. Then place the pan ontop of the steaming rack and set into the instant pot.
9. Set the instant pot to the steam setting, low pressure, for about 60 minutes + natural release. If your turnip cake is more than 1.5 inches thick then set it for 90 minutes.
10. Once the pressure has released, open the instant pot and remove the pan with the turnip cake. Insert a knife in the center -- it should come out clean. If not, then return to the instant pot and steam it for longer.
11. Cool to room temperature. Then refrigerate overnight to fully set.
12. Once set, you can flip the turnip cake out of the pan. Slice into 1/4" thick slices.
13. To serve: heat a skillet with a little oil, and brown each side of the turnip cake slices.

I started by reading these recipes and the modified them to make my own.

1 cup of raw cashews (unsalted, untoasted)
1.5 cups of water, divied
1/2 cup sugar
2 tablespoons corn starch
1 teaspoon vanilla*
rind from 1 lemon* (not zested, cut with a sharp knife, making sure get only the yellow skin and not the white pulp)

* Alternatively, replace these with other seasonings (e.g. saffron/cardammom for kulfi flavor)

1. Soak the cashews in boiling water, covered for ~ 5 minutes. Alternatively, soak them in room temp water a few hours.
2. Drain and rinse the cashews. Place them into a blender with 3/4 c of fresh water, sugar, and corn starch. Blend until fine. Vitamix or a strong blender is necessary for this.
3. Pour the Cashew cream into a sauce pan. Rinse the blender with the remaining 3/4 c of water to get any remaining bits of cashew cream and then pour this into the sauce pan as well. Add the seasonsings (vanilla extract + lemon rind) the sauce pan. At this point, you can also add 1/8 tsp of turmeric for color if desired.
4. Heat over med/low heat while whisking constantly until the mixture becomes thick. It might become a bit lumpy but this will even out after it chills.
5. Cool to room temperature, then remove the lemon rind.
6. Once cool, pour into a *fully baked* pie crust that is also fully cooled. Refrigerate to set. Alternatively, you can freeze it for kulfi or use as a custard in other recipes.

Based on NYT Creme Anglaise Recipe. Creme Anglaise is the basis for many custards and ice cream. You can use this recipe for:
- baked vegan "egg" custard tarts: pour the custard into a blind baked pie crust and then bake at 350 until set (about 20 min if doing mini a tarts in a muffin tin, longer for a full pie/tart pan)
- as a sweet sauce over other desserts
- frozen as kulfi
- for creme brulee (I haven't personally tried this yet but I think it should work)
- as the base for ice cream (Again, I haven't tried this personally but I think it should work)

2/3 c raw cashews (unsalted and untoasted)
1 1/2 c water, divided
1 tsp vanilla extract*
rind from 1 lemon* (not zested, cut with a sharp knife, making sure get only the yellow skin and not the white pulp)
6 tablespoons aquafaba
1/2 c sugar

* Alternatively, replce with cardammom, saffron, and rose for kulfi flavor. Experiment with other seasonsings as well.

1. Soak the cashews in boiling water, covered for ~ 5 minutes. Alternatively, soak them in room temp water a few hours.
2. Drain and rinse the cashews. Place them into a blender with 3/4 c of fresh water. Blend until they are fine. Vitamix or a strong blender is necessary for this.
3. Pour the Cashew cream into a sauce pan. Rinse the blender with the remaining 3/4 c of water to get any remaining bits of cashew cream and then pour this into the sauce pan as well. Add the seasonsings (vanilla extract + lemon rind) to the sauce pan.
4. Heat the cashew cream + seasonings on medium/low heat, stirring constantly, until it starts to steam. Then remove from heat and allow the seasonings to steep in the warm cream for at least 1 hour.
5. In a large saucepan blend aquafaba & sugar using an electric mixer until the sugar is dissovled and the aquafaba is at least a little foamy.
6. Slowly pour the warm cashew cream + seasonings into the saucepan with the mixed aquafaba/sugar. Normally when doing this with egg yolks you need to temper the yolks so they don't curdle in the warm cream by pouring a small amount of the cream into egg yolks and whisking vigorously until the yolks are warm. I have similarly been tempering the aquafaba but it may not be necessary.
7. (Optional but I think it helps with texture) Prepare an ice bath by filling a large bowl with ice.
8. Heat the mixture over med/low heat, whisking constantly until it thickens. You can tell it's done by coating the back of a spoon and drawing a line with your finger. If the custard doesn't drip back into the line then it is thick enough.
9. Pour the custard into a bowl or other container. Optionally strain it through a fine mesh sieve or manually remove the seasonings (lemon rind, cardammom peels, etc.)
10a. If doing the optional ice bath: place the bowl of custard in the bowl of ice. Fill the bowl of ice with water (making sure not to get water in the custard itself). Whisk the custard constantly until it cools. Then remove from the ice bath and refrigerate for at least 2 hours (or ideally overnight) before using.
10b. If not doing the ice bath: let the custard cool to room temperature. Then cover and refrigerate at least 2 hours (or ideally overnight) before using. You may end up with a skin that you can either remove or whisk into the rest of the custard.

Adapted this pie crust from Smitten Kitchen. Makes a single crust -- double if you want to make a double crust or lattice pie.

1 1/4 cups all-purpose flour, plus more for dusting surfaces
1/2 tablespoons granulated sugar
1/2 teaspoon table salt
1 sticks unsalted vegan butter, very cold*
1/4 cup water, very cold

* for vegan butter, I like "I Can't Believe It's Not Butter" brand. Some margarine has dairy so be careful when buying it.

1. Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl.
2. Chop the cold vegan butter into 1/4-1/2 inch cubes (refrigerate in between cutting as needed to keep it as cold as possible)
3. Using a pastry blender or two forks work the butter into the flour until the biggest pieces of butter are the size of small peas.
4. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Then knead the dough 2-3 times by hand to form a ball.
6. Flatten each half into a 1-inch thick disc. Place in a covered bowl. If you don't have silicon mat for rolling the dough out on then wrap it in plastic. Chill in fridge for at least an hour or up to two days.
7. After the doug has chilled, if you have a silicon mat spread it out on your counter and flour generously. Also dust your rolling pin with flour. Place the pie crust disc on the floured mat and then also dust generously with flour.
8. Gently roll out the crust. Roll 1-2 times in one direction, rotate a quarter, and then roll 1-2 times again in that direction. Keep repeating this until the crust is the desired thickness.
9. For most recipes I recommend blind baking the crust at 400 deg. Prick the crust with a fork and cover the base with pie weights/beans. For a full pie blind bake for ~15 min until just starting to turn golden. For smaller tarts blind bake for ~8 min.

Modified from Well Plated.

Ingredients

Notes
- To make a two-layer cake, repeat the recipe above twice.
- Store bought chocolate frosting (which can be vegan, depending on the brand) pairs beautifully with this rich, fudgy cake.
- For a delicious chocolate/orange cake, use orange extract as noted above and orange marmalade between the layers of the cake.

Modified from Okonomi Kitchen.

Ingredients
10 tbsp vegan butter, softened
1/2 cup white sugar (can do 2/3 cup if you want it to be sweeter)
2/3 cup brown sugar
1 cup aquafab (water from cooked chickpeas)
4 tsp vanilla extract
4 1/2 cups (540 g) all-purpose flour
2 tsp baking soda
1 tsp salt
2 cups chocolate chip/chopped walnut mix

Instructions
1. In a large mixing bowl, whisk together the sugars, softened vegan butter, aquafaba and vanilla until combined.
2. Sift in the all purpose flour and baking soda and add in the salt. Mix the dry ingredients into the wet using a folding motion with a large spatula. This helps with not over mixing. Mix until the batter looks almost fully uniform.
7. Bake for 10-15ish minutes, checking for done-ness. Time depends on how big the cookies are and if you flattened them at all after rolling out, also your ideal doneness. Ideally, there should be golden brown spots on top but still a bit soft.

Ingredients
1 cup plain, unsweetened soy milk
1 tsp apple cider vinegar
2/3 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp orange extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup chocolate chips (optional)
strawberry or raspberry jam

Instructions
1. Preheat oven to 350. Line a muffin tin with paper or foil liners.
2. Whisk together soy milk & vinegar in a large bowl and set aside for 5 minutes until it curdles. Then add sugar, oil, vanilla, and orange extracts until foamy.
3. In a medium bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.
4. Add the dry ingredients to wet in two batches until no large lumps remain. Fold in chocolate chips if using.
5. Pour into liners until about 1/2 full. Use a teaspoon to add a dollop of jam to each muffin, and then cover with more filling.
6. Bake for 18-20 minutes until a toothpick comes out clean.