Bursting with fresh blueberries and delicately soft with a fluffy, airy texture, these blueberry muffins are quick and easy to whip up. They happen to be vegan too.
A while ago I challenged myself to come up with a recipe for vegan blueberry muffins.
The first batch of (banana) blueberry muffins were just BAD. It was a mistake on my part to use frozen blueberries, because they just bled into the batter as soon as I added them and the result was greenish-blue muffins. Also the texture of the muffins was way too moist, soggy even. The muffins didn’t rise at all and stayed flat until the end. It was sad.
For the second batch of muffins I adjusted the recipe and omitted the bananas, added more flour and less liquid. I didn’t think it was possible to make muffins that were worse than the first batch, but somehow it happened. These muffins turned out super dense, dry and hard as rock. They also had a gummy rubber-like texture, and wouldn’t even peel from the paper liners. That was sad too.
A couple of weeks and many bad batches of blueberry muffins later… Continue reading