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Simple, easy and FAST!

PREHEAT YOUR OVEN, now…400 degrees if you are using fresh or thawed blueberries; 425 degrees if you are using frozen.

2 1/2 cups flour

1/2 cup sugar

1 tbl. egg replacer powder.  *We use two egg whites, instead.

1 tbs. baking powder

3/4 tsp. salt

1 1/2 cups of dairy-free milk.  *We use almond.

1/3 cups extra light olive oil

2 tsp. vanilla

1 1/2 cups frozen blueberries *We get a huge bag of organic ones at B.J’s Wholesale.  And, check Target and Publix...sometimes their frozen berries go on sale.  I’ll let you know when they do!  🙂

  1. In a large bowl, whisk together the flour, sugar, egg replacer (or egg whites), baking powder, and salt.
  2. With a spoon, stir in the milk, oil, vanilla, and blueberries.  Stir just until moistened.
  3. Divide batter between 12 oiled muffin cups.
  4. Bake for 20 minutes or until toothpick inserted in center comes out clean.

Perhaps you wanna make these the night before?…

*We’ve used strawberries.  Those were just as good.  Use this recipe as a base and put in your preferred fruit of the season.  Organic preferred.  😉

To all my muffin heads,





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