Cookies and Candids

To finish my epic blue baking week, I give you blueberry muffins!

My friend Freya doesn’t like blueberries. But we had picked so many of them! I had to convince her they would be good, somehow. She said she would only like them if they were in muffins, so that’s what we had for last Sunday’s breakfast. Fresh out of the oven, they were wonderful! They didn’t last longer than that, but I’m sure they would have been great once cooled as well. Freya enjoyed them, as did the rest of the group, which was proved by how quickly the muffins were polished off. And, Freya even enjoyed my blueberry pie, so maybe we’ve got a blueberry convert on our hands 🙂

I adapted this recipe from How It All Vegan, and the original recipe said it would make only 6 muffins, but didn’t say what size. I think they must have been using the Texas-sized muffin pans because I was able to make 12 muffins from this recipe. They were somewhat short, but not abnormally. You can choose how high to fill your tins, the muffins don’t rise too much. Also, you can substitute any type of berry you want in these versatile muffins! Blueberries were very good, but I think raspberry would be quite nice too, or even a mix of berries. Continue reading ‘Wheat-Free Blueberry Muffins’