These Vegan Blueberry Muffins are deliciously soft and sweet. It’s more than a simple pastry – they represent healthy comfort food that brings sunshine to anyone’s home.
The classic blueberry muffin has been around for many decades. It’s almost as American and baseball and apple pie. For me even moreso! I’d rather have a muffin any day over an apple pie. I mean I like apple pie of course, but especially for a quick vegan breakfast I’d take the muffin.
If these cute little things are sold at the chocolate shop, I bet you’ll be the first in line to buy. Soy milk, lemon, fresh blueberries, soy milk, baking powder, and apple cider vinegar are used to kick off this phenomenal recipe. These ingredients are combined to create moist and flavorful muffins. They have fantastic texture and look totally delightful. These are truly incredible. They have pointy and cracked tops. You will also adore its tender-crisp touch. People who love muffins will enjoy these.
Make up a batch of these amazing vegan muffins and they will disappear fast. You can keep them on the table for a day or two, and in the fridge even longer. Just pop one in the microwave and it’s like eating it fresh baked all over again.
This vegan dessert recipe and beautiful photos are courtesy of My Darling Vegan. You can get this Vegan Blueberry Muffins Recipe by clicking here.