A friend asked me if I wanted to pick blueberries with her this summer. I wanted to make these Easy Blueberry Muffins and I had never picked them before, so of course I said, “You betcha!”. Unfortunately, it turned out to be one of the hottest days of the season and we were broiling around 95 degrees. Sweat was pouring off of me, bugs were buzzing around my head, but I loved it. The bushes had been pretty picked over, so it was like a treasure hunt looking for those beautiful berries. I think I became a little obsessed, but it paid off because these muffins are awesome!
These muffins are super simple to make and delicious to eat! Makes 24 mini muffins or 12 regular size muffins. I love mini muffins because they are so easy for people to pop in their mouths and devour, however the regular sized ones are great for a grab and go breakfast. Enjoy it with a vegan protein shake and you have a great start to the day!
If you decide to pick your own berries be sure to check them over diligently and remove any stems. You don’t want that extra fiber! If you do pick your own, remember they freeze well, so pick a lot! Okay, onto the baking…
1 1/2 cups flour
1/2 cup sugar
3/4 tsp salt
2 tsp baking powder (preferably aluminum free)
3/4 cup non-dairy milk (I used unsweetened almond milk)
1 tsp vanilla
1/4 cup oil
1 cup blueberries
Preheat oven to 400 degrees.
Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in non-dairy milk, vanilla, and oil. Gently fold in blueberries and lemon zest.
Grease muffin tin or use paper cups. Pour batter into tin. Bake 25 – 30 min. Cool and enjoy!
If you like these muffins, you will LOVE my Zucchini Muffins!