I’m on Yummly! Vegan Blueberry Mind-Blowing Muffins

I spy Meadow’s little hand…

The best sous chef in the world.

what can you eat as a vegan?

Amazing blueberry muffins!

These easy blueberry muffins hit the spot on this rainy afternoon. They are warm, rich, moist, and crisp on the edges. The coconut oil imparts a buttery flavor, these turned out so perfect!

I hope you all treat yourselves and make a batch!

It is so simple to make that I had my daughter, Meadow help me. She loves combining all the ingredients and mixing them with a spatula. It is so cute! She is turning 2 next week, she is getting so  smart and I love getting her involved with everyday activities like cooking. I saw her sneaking a couple tastes of the batter and it took me back to my childhood. My sister and I would always alternate between the bowl and the spoon when my mom would bake.

On other news, I started using Yummly and I didn’t realize what a great vegan food recipe resource it was! I immediately created an account and you can find this recipe on Yummly, as are all of my recipes, at my new Yummly Publisher page, go here: http://www.yummly.com/page/veganmountainlife It is one of the best cooking resources out there.

And please click the little YUM! buttons when you try something you like, it helps share my recipes with the world and I can find more readers like you!

Have a happy Tuesday and rest of your week!

I’m on Yummly! Vegan Blueberry Mind-Blowing Muffins

Ingredients

  • 1/2 cup coconut oil
  • 1 cup of sugar
  • 1 tsp vanilla
  • 1 tsp of apple cider vinegar
  • 2 cups of all purpose flour
  • 1/2 tsp salt
  • 2 tsp of baking powder
  • 1 cup of almond milk
  • 2 cups of blueberries

Instructions

  1. Preheat the oven to 375
  2. Cream the oil and sugar for a couple of minutes.
  3. Add the vinegar, vanilla
  4. Sift the flour, salt, and baking powder
  5. Add to the creamed mixture alternating with almond milk
  6. Fold in the blueberries
  7. Scoop into muffin tray with ice cream scoop
  8. Bake for 30-35 minutes
  9. Let cool for 30 minutes
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4 Comments

  1. Delicious! I used splenda and added one ripe banana I had hanging around – turned out amazing!

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