Everyberry loves muffins.

I have a thing for blueberries. I love blueberry smoothies, scones, pies and I even eat frozen blueberries as a snack. I had been craving vegan blueberry muffins and after sifting through a few different recipes online- this recipe (from thatsonetoughcookie.com) seemed to be the easiest and "healthiest." Only because it didn't involve any butter and used less oil. Can't get rid of the sugar though!

You will need a muffin tin, two mixing bowls (small & large), a whisk or large spoon for mixing and the following ingredients.

1/4 cup safflower oil

2 eggs worth of Egg Replacer

3/4 cup vanilla soymilk (I used unsweetened soymilk since it was what I had readily available and the muffins still had just the right amount of sweetness)

1 tsp. apple cider vinegar

1 tsp. vanilla extract

1/2 cup white sugar

2 cups spelt flour

1/2 tsp. ground cinnamon

1/2 tsp. salt

3 tsp. baking powder

1 1/2 cups fresh berries (I used frozen blueberries which worked perfectly fine. It is also cost friendly)

Directly from the original recipe:

Preheat your oven to 350 degrees F. Lightly grease or line a muffin tin with wrappers.

Mix the soymilk with the apple cider vinegar in a small bowl, and let sit for a few minutes to curdle. Meanwhile, whisk together oil, egg replacer, and vanilla. When milk is good and curdled, pour it into the oil mixture and whisk together. Add sugar. In a separate bowl, sift together all dry ingredients, and then add to the wet, mixing with a wooden spoon. Batter will become quite thick and heavy. Add your berries at the end and quickly mix in, careful to not break them.

Spoon into your prepared pan. (The original instructions noted that the muffins do not rise much. Enough to have a round muffin top. If you fill them half way- they will not come out filling the pan. I suggest half way. Just the right portion)

Bake for 35-45 minutes. (I suggest checking on them at 20-25 minutes as cook time will vary depending on the oven)

TADAAAAAA!!!!

Everyone will eat these right up. Next time, I am going to do a little experiment with sweet ripe bananas!