I hadn’t done any vegan recipes in a while and thought it was time. I had fresh blueberries in the fridge so I looked for vegan blueberry muffins and found one that could be easily switched with strawberries.
Diced up the strawberries and folded into the batter.
Recipe was for 12 muffins and I was able to get 13 total. They smell very very good while baking, it’s those strawberries! They were very moist, the mashed banana added to it.
I left 6 unfrosted and frosted the other 7, which will be featured in the next post with valentine toppers.
• 1 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup nondairy milk
• 1/4 cup vegetable oil
• 1 cup frozen blueberries
1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.
3. Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.
Adapted from vegweb.com