Vegan Blueberry Muffins

Mila Nguyen , Arts and Entertainment Editor

I really love baking and cooking and wanted to share some fun healthy recipes. Alyssa, Emma and I want to make this a regular series so if you have any suggestions of what you would want to see please leave it in a comment below.

This week I made vegan blueberry muffins. This was one of the first things I had baked in a while, so I was nervous about how they would turn out. Emma chose the recipe because she was really craving blueberry muffins.

The ingredients were easy to find because they were mainly all pantry staples. Since the recipe is vegan it does not require any eggs or butter, which was really nice. I only had to go out and buy soy milk.

I was really surprised by how easy this recipe was. The only part that would be considered a little challenging is zesting the lemon and filling the muffin tins with batter.

A few things that I would do differently are I would not use as many blueberries. The recipe called for two cups of blueberries and since I don’t like blueberries that much, I decided to add fewer of them. I also would love to try a different type of milk. I am a big fan of oat milk and almond milk because both have really nice tastes compared to soy milk.

I had my family taste test the muffins and they loved it. I even brought some to school the next day for Emma and Alyssa to try them. We even shared the muffins with members of the Online Sports team.

“I loved the lemon zest in the muffins!” said Alyssa. “They were better than Starbucks and would taste great with Earth Balance Vegan Butter.”

These muffins only took me 15 minutes to make outside of the cooking time and are great on the go breakfast before school. I love how they were healthy and delicious. Overall a great recipe and I would highly recommend it!

I am going to link the recipe in this post for anyone to try. Let me know what you think of them and check out the video to see my baking process.

Vegan Blueberry Muffins