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I loved these! I can't wait to make them again! I did thin the batter out a little with soy milk, just so I could pour it into my muffin pan easier and I used a little less salt, just shy of a teaspoon, since someone said they were a tad salty. They turned out exactly how I wanted though. I am very happy. They taste great and the amount of blueberries is amazing. I will be making these from now on! Thanks for the recipe!
These are amazing with a little vanilla extract and sugar and cinnamon sprinkled on top before baking. I also use real milk instead of soy milk and self-rising flour. They turn out light and fluffy every time!
I LOVE this recipe! The first time I made the blueberry muffins with 1 cup soy milk (the batter was a bit thick) and fresh blueberries. I also sprinkled cinnamon and sugar on the top before baking to add a sweet, crunchy top. The second time I used this recipe I used one cup soy milk again, and replaced the blueberries with chocolate chips! I also added a splash of vanilla extract. After finding this recipe, I'll be making muffins so much more!
I made these for my daughter with Egg allergies.. They turned out WONDERFUL! And everyone in the family gobbled them down!! Thanks for sharing.
Good fast way to wip up a healthy dessert. I used spring water instead of soymilk, and organic whole wheat flour added a sprinkling of cinnamon. Very pleased with the outcome I baked the bread in a stock pot instead of a muffin. There was no need to oil the pot because the bread baked up perfectly and didn't stick. This recipe makes around 5 to 10 pie slice bread depending on the pie size.
I got 9 good sized muffins from this recipe. They bake up tall and fluffy and perfectly brown. They look like bakeshop muffins for sure. They're a tad bit dense for me opposed to everyone that got super light and fluffy muffins, maybe I stirred the batter to much. All the same I'll most likely be baking these again! I love how quick they are to throw together, and only one bowl!
This recipe is fabulous! So simple and quick to mix together. I love that it's vegan too, even though I eat everything, every once in a while I don't have eggs on hand, and it's much easier to measure oil than butter. Thanks!
These muffins are great! They are light and airy, which actually surprised me. I replaced 1/2 c flour with whole wheat flour, used only 1/2 tsp salt, added about 2 Tbs of orange juice (to offset the bitterness of ww flour), and had to add a bit more milk to loosen the batter. I did use 1% milk, as we aren't avoiding dairy. The amount of blueberries is perfect! Thanks for sharing a great recipe!
I liked this recipe! I just made these for a bake sale we are having. I was looking for a super soft blueberry muffin recipe like the cheap gas station variety. Of course those aren't good for us so and never vegan so I tried this recipe hoping for simialr results. Well the recipe WAS simple enough. I really love that about this recipe. But it wasn't that super-duper gas station variety texture. Not that I minded though! These are a little crispy on the outside and fluffy yet dense on the inside. Perfect right out of the oven. I followed the recipe exactly, except I cut the cooking time down to just 20. My oven seems pretty good about exact heats, but I always under cook just a bit then leave to cook about another 5min in the tin on the counter top before moving them to a cooling rack. Good thing I took them out early because they were already getting a little tough at the bottom. I recommend checking about 18-20 in to see if done.
This was a really simple, but delicious recipe. I added two egg whites because I had them leftover and used regular milk. Topped them with sprinkled sugar.