I hate to say it, but I’m kind of a snob when it comes to fruit. If its not the right texture or taste I kind of shun it and banish it to the freezer until I can come up with an idea of how to use it.
Last week I bought blueberries that weren’t quite to my liking, so in the freezer they went. Luckily, as soon as I put them there I knew what I was going to do with them.
The next day I pulled out everything I had in my cupboard and came up with this easy, one bowl recipe. Even those these muffins are made with simple ingredients you most likely have at home already, they bake up and taste just like the ones you’d find at your favorite bakery.
Last week I bought blueberries that weren’t quite to my liking, so in the freezer they went. Luckily, as soon as I put them there I knew what I was going to do with them.
The next day I pulled out everything I had in my cupboard and came up with this easy, one bowl recipe. Even those these muffins are made with simple ingredients you most likely have at home already, they bake up and taste just like the ones you’d find at your favorite bakery.
YIELDS
12 muffins or 1 loaf
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups Unbleached all purpose flour
- 3/4 cup Organic Cane Sugar
- 1 tablespoon Baking powder
- 1/4 teaspoon Himalayan pink salt
- 1 cup Soy milk or plant milk of choice
- 1/3 cup Coconut oil
- 1/2 teaspoon Vanilla
- 1 1/2 cups Frozen blueberries
- 2 tablespoons Brown sugar
Directions
1. Preheat oven to 350°F and grease your muffin pan.
2. Combine flour, sugar, baking powder and salt.
3. Add in soy milk, coconut oil and vanilla and mix until few lumps remain. Do not over mix!
4. Fold in blueberries.
5. Scoop batter evenly into your muffin pan.
6. Sprinkle brown sugar evenly over each muffin.
7. Bake for about 30 minutes or until a toothpick comes out clean.
Let cool before removing from pan. Enjoy!
Also by Nea: Vegan Swedish Chocolate Carmamom Rolls
Related: Vegan Black Raspberry Chocolate Chip Bread
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Photo: Nothing aholic via Unsplash
