blueberry muffins

I made these muffins late one Friday night, just for fun.

And I was all like, “Oh no, of course I won’t be tempted to eat all of these muffins in one night! I’ll just take photos of them and then save them for breakfasts, snacks and my coworkers on Monday.”

Sure, Nikki. Sure.

I ate two whole, ate the tops off of five more, gave my husband four and then threw the rest in the trash.

Desperate times call for trashed muffins, people. And no, I did not dive into the trash at 2 am to pull out and eat the bits that hadn’t touched other trash. Not this time, anyway.

But I know that you won’t throw any of these muffins in the trash. You’ll probably bake a couple dozen of them and then let them sit around the kitchen for a few days, nibbling here and there, like a normal person with self control. I envy you, I do. You’re so cool.

Blueberry Muffins
Recipe adapted from Paula Deen
Printable recipe

Makes 12 muffins

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup vegan refined sugar
  • 4 ounces Earth Balance, melted
  • 1 tablespoon distilled white vinegar
  • 1 1/4 cups non-dairy milk (I used hemp milk)
  • 3/4 cup fresh blueberries
  • 1/3 cup applesauce
  • 1/4 cup vegan brown sugar
  • Preheat your oven to 350 degrees and grease or line a 12 cup muffin tin.

    In a large bowl, whisk together the flour, baking powder, salt and refined sugar. In a separate bowl, combine the Earth Balance, vinegar, apple sauce and non-dairy milk.

    I used hemp milk this time around and it turned out great

    Add the wet ingredients to the dry and stir.

    I used fresh berries for these muffins, but I think frozen blueberries would be equally delicious.

    Fold the blueberries into your batter

    and fill each muffin cup with batter until they are 2/3 of the way full

    Bake for 10 minutes, then remove the pan from the oven and sprinkle brown sugar on the tops of the muffins

    Place them back in the oven for another 10-15 minutes, until a toothpick can be inserted and removed cleanly.

    Let your muffins cool in the tin for about 10 minutes. It’s hard, I know, but burnt tongues are no fun.

    Remove from tin and eat!

    I love the sugary tops

    I bit into this one approximately two seconds after this photo was taken.

    Update: Go check out these muffins and other lovely goodies at Sweets for a Saturday!

    20 thoughts on “blueberry muffins

    1. I feel like whole blueberries are better in baked goods. They burst in a way that frozen ones just don’t. These look fabulous!

      Oh, and if it makes you feel any better, I have absolutely no self control either. Ever.

    2. Oh, please tell me you’re kidding about the trash part. It’s hard enough seeing food trashed, but such high quality blueberry muffins? I read recently that even when commercially prepared food says it has blueberries in it, that they’re not even real blueberries. It’s some type of corn syrup artificially colored concoction. Next time you think you can’t stand to have those muffins sitting around, put them in a box, cover with duct tape and ship them off to me. I’ll gladly take ’em off your hands! 😉

    3. So now you know why I was fishing around your trash in the middle of the night! LOL! Just kidding! I have no will power when it comes to baked goods!!!!! I’m sure I would have eaten all of these too! :)

    4. Ooohh, that brown sugar crust on top of your muffins really adds to them. Sounds like a delicious idea. I have a sweet treat linky party going on at my blog called Sweets for a Saturday and I’d like to invite you to stop by and link your muffins up. http:/

    5. These look amazing! I have a bunch of food allergies so I’ve been browsing around trying to find things I can make, and it’s tough finding baked goods that turn out just as good. I might just have to give yours a try!

    6. Awww, Nik. I heart you so much!

      Sometimes I throw sweets in the trash too. I made a chocolate cake for Valentines Day and threw half away, after I ate half.

      You always inspire me with your baking.


    7. The muffins look and sound delicious. Sorry but I cringed when you said you threw them out, ay! I just can’t bring myself to throw out food, it’s the guilt for me. Don’t get me wrong I also don’t have great self control. So I only bake half a recipe. The liners are really cute too,they give the muffins a country look:)

    8. I made these last night, and despite being painfully full from dinner, it was extremely hard to only eat one… Amazing! I’m definitely saving this recipe.

      • Yay! I’m so happy you liked them! I often find myself in the same situation, where I am stuffed but never too stuffed for something sweet. At a restaurant last week, the waitress looked at both me and my friend and said, “You mean you are too full for your dinner but you are not too full for dessert?” Yes! Stop judging and bring it to us!

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