Don't Be Blue

Blueberries are probably my favorite fruit. Versatile, nutrient dense, tasty, and deliciously tart, blueberries are unmatched by any other berry. They're packed with antioxidants, fiber, vitamins B6 and C, potassium, and are great for hearth health. I eat them by the handful, in a smoothie, or in my granola daily. For some strange reason, or maybe not so strange, blueberry cobblers, muffins, pancakes, etc. were flooding my timelines on social media. I decided, while having a conversation with my dear friend Lolita Files, that I would make some blueberry muffins. She shrieked with excitement and went on to share with me that she used to make blueberry muffins from her bumper crops of blueberries. Shamelessly, I asked if she would share her recipe so I could "veganize" it, and she happily obliged

Blueberry muffins are the perfect treat, and while I don't proclaim them to be extremely healthy, they are most certainly healthier than anything you'd purchase at the grocery store😇. I'd love to take credit for these yummies, but you really have Lolita to thank. I told her, "A good friend invites you over to cook for you. A great friend shares their recipes with you." Thank you Lolita for being a great friend 👧🏾.

Lolita's Blueberry Muffins

Ingredients:

1 stick of melted coconut oil

2 cups all-purpose flour

1 cup sugar 3 tsps baking powder

1 tsp salt 1 cup almond milk

1 tbsp distilled vinegar 1.5 tsp Ener-G egg replacer

2 tbsp warm water 1.5 cups of blueberries, fresh or frozen*

1 tsp vanilla

*If using frozen blueberries, toss them in flour to coat before adding to batter in order to prevent them from sinking.

Crumb topping (optional):

3 tbsps of butter (chilled) 1⁄2 cup all-purpose flour 11⁄2 tbsp sugar 11⁄2 tbsp brown sugar

Directions:

Preheat oven to 400° F. Coat 12-muffin pan with cooking spray.

Melt coconut oil and set aside. Mix egg replacer with warm water in a large mixing bowl. Stir together almond milk and vinegar, and set aside. Combine flour, baking powder, and salt and set aside.

Beat melted coconut oil, sugar and egg replacer together in mixing bowl until light and fluffy. Add vanilla and blend. Gradually add flour mixture, alternately with buttermilk, until batter is mixed (batter will be lumpy). Carefully fold blueberries into batter just until mixed.

If adding crumb topping: combine chilled butter, flour, sugar, and brown sugar in a bowl and use your fingers to until mixture is blended together and crumbly.

Fill muffin pans two-thirds of the way full with batter. If adding crumb topping, sprinkle crumbles evenly over batter. Bake until golden brown (about 15-20 minutes). Remove from pan.

Makes about 16 muffins.


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