"Muffins spelled backwards is exactly what you do when you take them out of the oven."
-- Unknown
According to farmflavor.com, "There are two types of blueberries, highbush and lowbush. Highbush blueberries are the types you commonly find at grocery stores and farmers markets, and lowbush blueberries are smaller, sweeter blueberries often used for processing into juices, jams, blueberry muffin mixes and so on."
And in case you needed another reason to love these vegan blueberry muffins, blueberries freeze in just 4 minutes! Which means, you don't have to eat all of them in one day....but you still can if you want to lol
These muffins are another quick and easy food that I love making. They are great for breakfast, a snack or when you need something fast before company shows up!
Ingredients:
1 cup (153g) - Whole Wheat Flour
1 cup (145g) - All Purpose Flour
2 1/2 tsp - Baking Powder
1/4 tsp - Salt
1/4 tsp - Ground Nutmeg
3/4 cup (152g) - Sugar (date, brown, coconut or whatever you normally use will work)
1 cup (208g) - Almond Milk
1/3 (60g) - Olive Oil
Blueberries (frozen or fresh)
Directions:
Preheat the oven to 350 degrees. Line a muffin tray with 10-12 muffin/cupcake liners.
In a large bowl, put your flours, baking powder, nutmeg and salt. Whisk until combined.
In a separate bowl, place your sugar, olive oil, almond milk and whisk for a minute to allow the sugar time to begin dissolving.
Create a well in the middle of the dry ingredients and pour the wet ingredients in. Mix just until the dry in incorporated.
Throw in your blueberries. If you're using fresh berries, be careful not to burst them before getting them into the oven. Mix carefully and for only a few seconds.
Using a spoon, fill your muffin tray and place into the oven for 15-20 minutes. The muffins will get a slightly darker colour. Anything more than a light golden brown, and they have been in the oven too long! So keep an eye on them!
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