Blueberry Muffins
Hi there! Long time no see! My daughter is not eating meat anymore. I am still Adjusting my cooking life to her choice, I also stopped eating red meat and white meat. Only fish for now . No animal milk. She also decided to be a vegan in new year. Since she is still eating eggs, i said let me make some muffins, I used soy milk, and vegan butter, you can use regular milk and butter.This recipe makes 12 muffins you double the ingredients if you want to make 24 muffins instead.
Blueberry Muffins
Hi there! Long time no see! My daughter is not eating meat anymore. I am still Adjusting my cooking life to her choice, I also stopped eating red meat and white meat. Only fish for now . No animal milk. She also decided to be a vegan in new year. Since she is still eating eggs, i said let me make some muffins, I used soy milk, and vegan butter, you can use regular milk and butter.This recipe makes 12 muffins you double the ingredients if you want to make 24 muffins instead.
Cooking Instructions
- 1
Preheat the oven to 400F grease a 12 cup muffin pan (I used joe’s silicone muffin cups, greased inside and placed in my old muffin pan). Sift the flour, sugar, baking powder and salt into a bowl.
- 2
In another bowl. Whisk the eggs, blend, add melted butter, milk, vanilla and lemon rind, stir to combine
- 3
Make a well in the dry ingredients and pour in the egg mixture. Stir until just flour is moistures, don’t over stir. Add blueberries, just fold in. Spoon the batter into the cups, leave room for the muffins to rise.
- 4
Bake u til tops spring back when touched lightly, 20- 25 minutes.
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