do yourself a favor today, tomorrow or as soon as you can…make Bakery Style Vegan Blueberry Muffins. i can’t even believe they’re vegan!! whole wheat flour is just amazing and creates such a fluffy texture in this recipe.
still on the comfort food train this week? same. baking is therapeutic for me and it always makes me feel better. cooking is great too, but there’s something so special about baking. plus the muffins are great to have on hand for breakfast and to pack as a snack in Alex’s lunches.
you can use fresh or frozen blueberries but i opted for frozen because they’re cheaper. i always buy frozen organic blueberries and any brand will work!
living for that good center of the muffin pic! it is pretty perfect, i have to say! the ingredients in Bakery Style Vegan Blueberry Muffins are super minimal and you can find everything at just about every grocery store!
if you don’t want to use almond butter, peanut butter might be too strong but other nut butters like cashew should work! sunflower seed butter would be the next best replacement to almond butter though :).
alright my friends, have the best thursday and YAY, it’s almost the weekend. i could cry i’m so happy because Alex is off lol.
Bakery Style Vegan Blueberry MuffinsCourse: BreakfastDifficulty: Easy
1.5 cups whole wheat flour
1 tsp baking powder
1/2 cup very creamy almond butter
2 tbsp avocado oil (melted coconut oil or olive oil works)
1 tsp apple cider vinegar
1/3 cup maple syrup
1 tsp vanilla extract
1 cup unsweetened almond milk
1 cup frozen blueberries
- mix the dry ingredients in a large mixing bowl and then add in the wet ones.
- combine and mix thoroughly until a very thick batter forms.
- fold in the blueberries and then add two large spoonfuls to muffin cups.
- bake at 350 degrees for 28 minutes and enjoy!