A) The carton of blueberries I bought was on the verge of going bad,
B) I had never shared my favorite blueberry muffins on here!
So naturally, I just started whipping up the recipe. I ran to grab an egg, and…no eggs. I’m not one for egg replacements, so I had none of that either. I spotted a banana, mashed it up and threw it in. I went to grab the milk, and realized it was heavy cream or almond milk. Erring on the side of health, I grabbed the almond milk.
The half whole wheat I did on purpose, and after mixing up all the batter, I realized they were vegan! I usually add a crumb topping to these muffins, and I promise to post the original recipe soon, but I decided to forgo it and hope these turned out decent.
Well, guys…WAY better than decent. No one even realized they were vegan OR whole wheat, they tasted so perfectly light with the exact texture of sort-of dense, but soft-of fluffy that I always want in a muffin.
I wouldn’t say they’re healthy, but they’re not as bad as the white flour, crumb-topped ones for sure. Oh, and that banana? You can’t taste it, I promise. It just gives the right amount of moisture that the lack of egg took away.
If you like to add spices to your blueberry muffins, I love a 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in this recipe, but add whatever and however much you like! I left spices out of this batch to let the blueberries shine.
Also, if you use frozen blueberries, be aware your batter might turn a little blue! Be super careful not to overmix those babies.
So whether you’re vegan or not, these muffins are absolutely amazing and definitely worth a try, whether you’re out of eggs and milk or not! Enjoy :)
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1/4 cup light brown sugar
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large banana, mashed (about 1/2 cup)
- 1/3 cup non-dairy milk
- 1 cup fresh blueberries
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine flours, sugars, salt and baking powder. Add in buttermilk, banana, and oil and stir until just moistened. Fold in blueberries. Fill muffin cups 3/4 full.
- Bake for 20 to 25 minutes in the preheated oven, or until a toothpick comes out clean.