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
  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!
    1. Norma Plum
      Norma Plum
      Aww Anita! So glad you liked the recipe. Easy recipe with simple ingredients :)

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