Just last weekend, my mom and I took my niece Alyssa to Larriland Farms to pick our own blueberries. It was an amazing day, we picked about 15lbs. of blueberries combined and got to enjoy some really nice time together in the sun! What more could you ask for? Prior to going picking, Alyssa and I scoped out some ideas for things to make with out blueberries. We decide to start with good old fashion blueberry muffins! We did a little research and came across this fabulous recipe for vegan blueberry muffins. They came out delicious and we served them that night for dessert with some home-made blueberry cheesecake vegan ice cream.
- 1/4 cup soy margarine (Earth Balance)
- 1/2 cup unsweetened applesauce
- 1/2 tsp. salt
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 Tbs. baking powder
- 1 tsp. vanilla extract
- 1/2 cup soy milk
- 2 cups fresh blueberries
Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray. I would recommend the paper liners, the blueberries can make the muffins stick otherwise.
Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
Bake 35 minutes, or until tops are firm. Cool slightly on rack.
Recipe courtesy of Vegetarian Times Issue: June 1, 2005 p.11