By Sarah Leitzel
On Sunday morning, one of the few precious mornings my love and I have off together, we ran out of bacon. We also ran out of eggs. I adore making bacon and eggs and buttery toast for him on Sunday mornings and abhore the thought of suggesting he eat a bowl of cereal. So, I had to think fast and as I was perusing the freezer I spotted the quart bags of blueberries I had picked in a high mountain meadow in midsummer. Thoughts of blueberry pancakes drenched in maple syrup dissipated as I remembered we are also out of bisquick, which in my opinion makes the best pancakes. Thank you Pinterest, for your existence and for the delightful vegan blueberry muffin recipe that you presented. This recipe makes the most tender, fluffy, and tasty muffins I have ever eaten and probably the healthiest as well. I substituted coconut milk for the almond milk and coconut oil for the vegan butter, as they were what I had on hand.
A link to the wonderful recipe I used can be found here http://www.tworaspberries.com/amazing-blueberry-muffins/. Enjoy!
Visit my blog at simplysarahliving.wordpress.com for additional thoughts, short stories, and poetry.