7 Ingredient Blueberry Muffins: Easy, simple, and delicious!

Everyone knows that a great day starts off with a yummy breakfast that saves the dreaded morning "zombiness"we all feel...these muffins will do the trick! Although there is only 7 ingredients, these muffins are packed with flavour and surely will want you going back for seconds....or thirds. They are incredibly moist, fluffy, and have just the right amount of sweetness to satisfy those cravings. They can be whipped up quickly on a Sunday night, when those Mondays you dread every week are soon coming, and will help motivate you to start your week off right! These are not only for you to enjoy, unless you choose to devour them all on your own, but can be for the children, siblings, grandparents, or anyone that loves to be fooled with delicious vegan recipes ;) Whether it is a quick breakfast on the go, an afternoon snack with tea or coffee, or a light dessert at the end of a long day, these muffins will surely be a hit in your home!

There are numerous substitutions that could be made with these muffins. If you are trying to stay low on sugar, substitute the sugar for healthier sweeteners like maple syrup, agave nectar or coconut sugar. You could also try half whole wheat and half white flour to make it heartier and nutritious. Gluten-free flours could be a possibility, but we have not tried that before. It is always tricky with gluten-free flours, but if you do try it, let us know how it works!

7-Ingredient Vegan Blueberry Muffins (makes 10 muffins)

Ingredients:

1 1/2 Cups All-Purpose Flour (can do half whole wheat flour)

1/2 Cup Cane Sugar

2 Tsp Baking Powder

1/2 Tsp Sea Salt

1 Cup Dairy-Free Milk (I used almond milk, but I'm sure any nut or rice milk would work!)

1/4 Vegetable Oil

1 1/2 Cup Blueberries (can be frozen or refrigerated)

Directions:

1. Preheat oven to 400°F and get out a 12-well non-stick or greased muffin tin.

2. Whisk together the flour, sugar, baking powder, and salt together in a mixing bowl.

3. Add your milk beverage and oil to the dry mixture. Stir until just combined; do NOT over-mix. Gently fold in the blueberries.

4. Pour batter into muffin tins until 2/3 full. Bake muffins for 20-25 minutes (I did 22 minutes). Make sure they're a light brown colour on top, or till a toothpick can come out clean.

5. Take them out of the oven and enjoy!!

If you wanted to make an optional crumble for the top, you could mix these ingredients and crumble it on top before placing the muffins in the oven.

1/3 cup vegan margarine or butter

1/4 cup brown sugar

1/4 cup all-purpose flour

1tsp lemon zest