The blueberry muffins make me think much about New York. A few years ago, during the summer of 2011, I had the chance to return to New York with my dear mother. I have such a good memory of this journey! We visited many museums, walked through Greenwich Village, SoHo and Little Italy. We even had the chance to attend a Broadway musical! It was Mary Poppins. The seats were only $ 42 !!
We wanted to see more in 2 weeks. So every day was very different. The only small habit we had was for breakfast. Just down from our hotel was a small American-style dinner. Every morning we had blueberry muffins. We even sympathized with the waiter who checked us in every morning for our muffin. There was no need even to order. He already knew what we would take.
These are pretty memories that I wish to keep as long as possible!
At that time, I was not vegan yet. So I’ve changed a lot since then. However, my desire for blueberry muffins has not disappeared! The muffin is today very widespread but not really in plant based version… That’s why I wanted to offer you my new version very simple and delicious. It’s as good as the version I loved in New York. But this one is even better since it hurts no animal and polluted less!
I hope you’ll try it! Tell me what you think 🙂
For 6 big muffins
Preparation time : 10 minutes / Cooking time : 25 minutes
1 1/2 cup whole spelt flour
1/2 cup whole sugar
2 tbsp baking powder
1 pinch of salt
1 cup plant milk
1/4 cup grape seed oil
1 bowl of blueberries
Combine flour, sugar, baking powder and salt. Pour grape seed oil and vegetable milk. Mix to obtain a homogeneous result.
Pour into muffin molds. And add the blueberries by hand.
Bake at 180 ° C for 25 minutes.