Almond Blueberry Muffins (Vegan)

20140707-224415-81855595.jpg These blueberry muffins will you give you a reason to get out of bed on those mornings when you just want to hit snooze one more time. Yes, they are that good. I mentioned recently that last week I made a trip to go berry picking (see Chocolate Raspberry Tarts and a Day in the Berry Orchard) so there is an abundance of blueberries in my kitchen right now. Yesterday my mom had blueberry pancakes for breakfast and then blueberry waffles for dinner. So I figured why not make a classic and whip up a batch of good ole blueberry muffins. I wanted something a little different though so I added extra almond flavoring to these. So, next time you’re in need of a good vegan muffin, look no further than this recipe.

Ingredients:

-1/2 cup of almond milk

-3 tbsp of oil of choice

-4 packets of stevia –

1 tsp of vanilla extract

-1 tbsp of almond extract

-1/2 cup of fresh blueberries

-1/2 cup + 2 tbsp of spelt flour

-1 tbsp of corn starch

-1/2 tsp of baking soda

-1/4 tsp of baking powder

-pinch of salt

Directions:

Begin by combining the wet ingredients in a small bowl. In a larger bowl, stir together the dry ingredients. Mix the wet into the dry and stir until completely combined (leaving out the blueberries until the last minute) Finally, place them in muffin tins and put them in the oven at 350 degrees. After about 18 minutes, I took mine out and sprinkled them with brown sugar and let them bake for just another minute or two. This recipe only yields about 8 full size muffins or 16 minis so feel free to double the recipe for even more blueberry deliciousness. Enjoy!

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