Muffins!!! Who doesn’t love these puffy clouds on your tongue?!
You don’t? oh, well come again tomorrow for my thrifting experience.
When I was a young girl, (ahem, High school) I would eat the poppyseed muffins my Mom would buy from the costco pack to take with us to the river every weekend. And EVERY weekend the same scenario played out. I would cut the muffin in half in hopes it would help my portion control. No such LUCK my friends! Once on my lips I just had to eat all of it! IT was all mine! muhahahaha. Oh sorry…. Anyway, Tummy ache would ensue, and once the poppy seed muffins were all gone it was onto to the chocolate muffins. Chocolate has always been a second choice in life. (the horror)
So I leave you with simply beautiful moist moist moist (hopefully you don’t hate that word) vegan blueberry muffins. They can be gluten free too. See note below
1 1/2 Cup Flour
1/2 Cup Sugar
2 tsp Baking Powder
3/4 Cup Milk
1/4 Cup Oil
1 Cup frozen blueberries (or fresh)
Mix dry ingredients, Then add wet ingredients and fold in frozen blueberries
spray muffin pan with olive oil, or use cupcake liners and pour muffin batter into pan
Bake at 375 degrees 25-30 minutes. Poke toothpick through center to make sure they are fully done.
These really are soo MOIST!
Gluten free note. if you want it GF simply replace flour with GF flour and use 1 tsp baking powder and add 1 tsp xanthun gum.
I’ve never tried them gluten free so this is simply a guess, but I think it will work:) IF you try it let me know!
and check out (Katie’s) blog for an awesome Luna bar give away! Don’t miss out ya hear?! 🙂