The SECRET to The Best Blueberry Muffins! {with vegan instructions too!}

The SECRET to The Best Blueberry Muffins! {with vegan instructions too!}

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The SECRET to The Best Blueberry Muffins! {with vegan instructions too!}

 

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This is our absolute favorite blueberry muffin recipe. I’ve made lot’s of batches with little changes and I’m so excited to share it with you now that I finally got it just right! The best part is that you can make them using clean ingredients or vegan. Either way they are delicious! This makes 12 decent sized muffins… I always double up so that we have enough to snack on the next day too {they disappear that quick!}

The Ingredients:

  • ½ cup unsweetened applesauce
  • 1/4 vegetable oil or vegan butter or real butter {the fat of your choice}
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 cup of sugar in the raw or vegan sugar
  • 2 teaspoons vanilla extract
  • ½ cup milk or rice, soy, almond or dairy milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tub of cream cheese or vegan cream cheese
  • 2 whole eggs or vegan egg substitute
  • 2 cups or more of FROZEN blueberries, I put in close to 3 cups!

Combine all of the wet ingredients and the sugar. Next add all the dry ingredients and stir until it is all mixed together. Try not to over stir. Now fold in the frozen berries. {<— Top secret trick} Do not thaw the berries. You want them to be frozen! By keeping them frozen the berries don’t get as cooked and they retain their fresh flavor! Try it and you will never go back to using fresh. What I like to do is buy the berries fresh, and in season at the farmers market, and then freeze them myself! My mother in law also shared a little trick too… she tosses the berries in flour before adding them to the batter and that keeps  them from turning the batter blue! Cook in the oven for 30 minutes at 350°F! Enjoy!

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