Is there anything more delicious than a handful of plump, juicy blueberries?
After a day of eating nothing but dry toast and Campbell’s chicken noodle soup, these bright, juicy berries were a welcome addition to my diet. Each tangy little berry made me feel a little more alive, a little healthier and a whole lot more satisfied. I would have eaten the entire carton had it not been for their intended purpose, vegan whole wheat muffins. Which, let me add, were equally delicious.
I am so happy to report that I have regained the ability to smell the wonders of the world and taste all the delicious foods I’ve been forced to just stare at with weepy, tear filled eyes. This morning, I bit into one of these moist, soft and perfectly tangy muffins and rejoiced! This audible rejoicing caused my husband to run upstairs from his home office to ensure I was alive and sane. Alive, yes. Sane? The jury’s still out. Regardless, I can taste food again!
And not just any food, I can taste this delicious muffin. Blueberry muffins are a favorite of mine. I could eat them everyday if allowed, and my weight would certainly reflect that. Knowing, full well, I would consume more than one of these aromatic wonders, I made them super healthy by omitting all the dairy and using whole wheat flour.
Even though these are my absolute fave, I still enjoyed one and that was all I needed. I think I’m really getting a hold of this portion control thing. Which is awesome because I have two pairs of sassy 7 jeans and R&R jeans I am just DYING to fit into again.
Recipe adapted from Pot & Kettle.
Vegan Blueberry Muffins
Yields: 12 muffins
Prep time: 10 minutes
Cook time: 22 minutes
What You’ll Need:
- 1 1/2 cups whole wheat flour
- 1/2 cup all purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup white sugar
- 1 cup rice milk (or soy)
- 3 tablespoons applesauce
- 1 lemon, zested
- 1 cup fresh blueberries
How to Make Them:
- Preheat oven to 350 degrees F. Grease or line a 12 inch muffin pan with liners. Set aside.
- In a large bowl, mix flours, sugars, baking powder and salt with a whisk. Add milk 1/2 cup at a time and mix with a wooden spoon. Mix in lemon zest, vanilla and applesauce and stir until fully combined. Gently fold in blueberries.
- Spoon batter into muffin cups, filling about 3/4 full. Bake muffins for 22 – 25 minutes until fully baked. Let cool and enjoy!