The Flaming Vegan

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Perfect Blueberry Muffins
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Perfect Blueberry Muffins

Prep Time: 5 minutes

Cook Time: 25-30 minutes

My daughter, a toddler, goes through stages with food.  One week she’ll be all into strawberries; next week, she won’t touch them.  She’s gone through watermelon, apple, tangerines, strawberries, blueberries and banana stages.  

She was so into blueberries that she would eat a whole container in one sitting.  About two months ago, I bought 3 small packs at $7.99 each; which I don’t mind.  I love that she eats healthy. However, this time,  she just left them in her bowl.  Just like that, she stopped liking them.

I don’t like throwing out food, especially good healthy organic food, so I decided to freeze them. The problem is, we don’t eat oatmeal or smoothies.  We prefer salty breakfasts over sweet ones.  I considered making popsicles or a jam to use them; but again, we don’t really like jam or jelly.

About a week ago, while out with my friends for coffee;  one of them ordered a jumbo blueberry muffin.  She loved that blueberry muffin. Coincidentally, she is moving away soon so I decided to try to make blueberry muffins for her.  I played around with a few of my own recipes and the result was amazing. She loved them!

When my daughter saw them, she asked for one.  I said, “But you no longer like blueberries”.  She said, “Yes I do”.

This is a very simple recipe that will impress everyone; adults and little ones.

 

Makes 6 big muffins

Ingredients:

Dry:

1 ½  cups organic all purpose flour

½  cup organic coconut sugar

1  teaspoon salt

3 teaspoons baking powder

Wet:

¾ cup organic almond milk

¼  cup organic refined coconut  oil

1  cup frozen organic blueberries + more for topping

Sparkling Sugar

Directions:

1.  Preheat oven to 400 degrees.

2.  Combine flour, sugar, salt, and baking powder in a mixing bowl.

3.  With a big wooden spoon, mix in almond milk and coconut oil. Do not over-mix.

4.  Gently fold in blueberries.

5.  Using an ice cream scoop, fill the paper cups all the way to the top.

6.  Top each with a few more blueberries and a handful of sparkling sugar.

7.  Bake at 400 degrees for 25-30 minutes.

8.  Transfer to a cooling rack.

Tip:  Use 2 cupcake liners per muffin.  Once they cool down, remove the outer liner which may have some batter and might be a bit sticky.  That leaves you with a neat, clean cupcake.

Healthy Snacks Delivered Monthly

Leave a Comment

  1. Anita20
    A super simple and yet, incredible delicious muffin! The best part is that the ingredients are pantry ready to make them in a breeze! I love your recipes, Norma! Thanks for sharing! Totally foolproof!
    Log in to reply.
    1. Norma Plum
      Norma Plum
      Aww Anita! So glad you liked the recipe. Easy recipe with simple ingredients :)
      Log in to reply.

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