I woke up this morning with a hankerin” for some blueberry muffins. I did not care one iota if they were healthy. I just wanted blueberry muffins, full of blueberry sweetness. What does a girl with a horrible allergy to eggs do when she wants those delicious sweet morning treats? SHE GOES VEGAN, again!!
What you need
- 2 cups all purpose flour (gluten free? Try two cups of oat flour)
- 2 cups Fresh or frozen Blueberries (We picked blueberries weeks prior and had them in the freezer)
- 1 cup Coconut Milk
- 1 cup coconut sugar
- ½ cup vegan margarine or butter (Vegan Melts has an excellent baking butter now)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Lemon Juice
- 2 Vegan Eggs (I made flax eggs – 1 Tbsp flax to 3 Tbsp Water for each egg needed and let sit for 15 minutes)
- 1 pinch of sea salt
Heat the oven to 325 °F or 175°C. Prepare muffin pans. I use silicone muffin pans. You don’t have to grease the tins or use paper cupcake cases. This recipe is good for 12 muffins.
Mix vegan butter, sugar, vanilla, milk with lemon juice in it, vegan eggs in one bowl until smooth. Combine flour, baking powder, baking soda and salt in another bowl. Add the dry ingredients to the wet ingredients until smooth. Fold in Blueberries.
Scoop into 12 muffin pans evenly, bake for 20 minutes in the oven. When you take the muffins out check them with toothpick test. If the toothpick comes out clean, let the muffins sit for 10 minutes before you eat them.