Jumbo Blueberry Muffins!

Jumbo Blueberry Muffins

~ Vegan ~ Egg-free ~ Dairy-Free

Makes: 6 Jumbo Blueberry Muffins
Total Time: 50 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Delicious, Fluffy and Moist!

My favorite terms to describe these scrumptious Jumbo Blueberry Muffins or should I say… Mmmuffins. I originally intended on making these last weekend for a baby shower but opted not to. These were so simple to put together that I made a batch while putting away my mother’s China. If you remember from my tea sandwich post, mom very enthusiastically allowed me to borrow all her teacups. She also allowed me to borrow her tea pots. Although I ended up not using them, I more than appreciate her – she’s the best! I reflected a lot while wrapping away her China and ironically had some emotional moments. Without rehashing my feelings, I just want to take a moment to recognize how much I value my parents, husband, children and all my family. Family: Unselfish, Trustworthy, Supportive, Loyal, Happy, Loving… <3
Now now… enjoy these amazing muffins and cherish your loved ones, always. 🙂 Enjoy!

Ingredients:
1 2/3 Cups All-Purpose Flour
3/4 Cup Sugar
1/2 Cup Earth Balance (vegan butter)
1/4 Cup Applesauce
1/2 Tsp Salt
1 Tbsp Baking Powder
2 1/2 Tsp Vanilla Extract
1 Cup Soy Milk (or other non-dairy milk)
2 Cups Frozen Blueberries

Directions:
-Preheat oven 350 degrees and line muffin tin with muffin/cupcake liners. Combine Flour and Sugar first then cut in vegan butter. I typically use a whisk and mash the Earth Balance throughout the flour mixture.

(Technically, you can add all dry ingredients first. Then cut in the Earth Balance, which is what I typically do. The order was changed today accidentally…either way should work).

-Stir in remaining ingredients to combine – adding blueberries last.

-Divide batter evenly among muffin cups. I reserve about nine blueberries and place three each on top before popping them in to bake.
-Bake for 45 minutes test with toothpick until it comes out clean. Enjoy!

(Instead of 6 jumbo muffins you can make a dozen cupcake sized muffins. Be sure to check your muffins with a toothpick after 30 minutes to be sure they are done).

Jumbo Blueberry Muffins!

Recipe by Jessica Williams/ Vegan RescueCourse: Breakfast, Desserts, SnacksCuisine: American, VeganDifficulty: Easy

Servings

6

servings

Total time (Includes Prep Time)

50

minutes

Jumbo Blueberry Muffins – Delicious, Fluffy and Moist. – my favorite terms to describe these scrumptious Mmmuffins. These muffins are a perfectly sweet breakfast treat.

Ingredients

• 1 2/3 Cups All-Purpose Flour

• 3/4 Cup Sugar

• 1/2 Cup Earth Balance (vegan butter)

• 1/4 Cup Applesauce

• 1/2 Tsp Salt

• 1 Tbsp Baking Powder

• 2 1/2 Tsp Vanilla Extract

• 1 Cup Soy Milk (or other non-dairy milk)

• 2 Cups Frozen Blueberries

Directions

• -Preheat oven 350 degrees and line muffin tin with muffin/cupcake liners.
• -Combine Flour and Sugar first, then cut in vegan butter. I typically use a whisk and mash the Earth Balance throughout the flour mixture.
• Note: technically, you can add all dry ingredients first before cutting in Earth Balance. This is what I typically do. However, the order was changed today accidentally…either way should work.
• -Stir in remaining ingredients to combine – adding blueberries last.
• -Divide batter evenly among muffin cups. I reserve about nine blueberries and place three each on top before popping them in to bake.
• -Bake for 45 minutes test with toothpick until it comes out clean.
• -Enjoy!

Notes

• Instead of 6 jumbo muffins, you can make a dozen cupcake sized muffins. Be sure to just check your muffins with a toothpick after 30 minutes to make sure they are done.