Veganish Blueberry Muffins

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I am desperate for baked goods but being egg free means it’s really hard to get something that really feels like it’s real.  These muffins, however, were amazing.  Nothing too weird about them.  I went with blueberry because I had some canned blueberries that needed to be used up.

These have great texture and stay yummy for a whole week (made so many muffins that I was afraid we wouldn’t be able to eat them all before they went bad but no bad muffins).  For those who want these to be “normal” reduce the baking powder to 2 1/2 teaspoons, use 2 real eggs, and butter instead of olive oil.

Blueberry Muffins

2 1/2 cups flour
1 Tablespoon baking powder
1 cup sugar
1 cup milk (whatever type milk you drink)
1/2 cup olive oil (or whatever liquid oil you use)
2 “eggs” using Ener-G Egg replacer plus 2 teaspoons olive oil
1 1/2 cups blueberries

Preheat oven to 400 degrees and line 2 muffin pans with liners.
Make your eggs adding in the extra oil.  Let sit for several minutes.  Mix together the flour, baking powder and sugar.  In another bowl, mix together milk, oil and “eggs”.  Make a well in the dry goods and add the wet mixing until they are just incorporated.  Fold in blueberries.
Spoon or scoop batter into muffin tins (we used a 2 TB cookie scoop).  Fill between 2/3 – 3/4 full.  Should get 22 – 24 muffins.
Bake 20 minutes – muffins should be lightly browned and pass the toothpick test (insert toothpick in center and comes out without batter).