Would I ever be willing to die for blueberry muffins? Probably not. The name, however, did catch my eye, and they turned out to be delicious (almost good enough to die for, but I’m pretty young so I’m gonna stick with the statement that at this point in my life, I would not die for any muffin. Check back with me about this in a while).
I found these on AllRecipes and they were pretty easy to make dairy free- I just substituted almond milk and Earth Balance where necessary and the muffins turned out soft, light and scrumptious. I thought I was being creative and smart in substituting brown sugar for white in the crumble but next time I think I will try white sugar and hopefully the tops will come out with a prettier color.
I really like this recipe because the batter is thick and holds the blueberries in place like glue. You don’t have to worry about all of the blueberries sinking to the bottom of the batter, they will be spread evenly throughout! Just follow the instructions, and you’ll just get beautiful, cake-y, delicious blueberry muffins, every time.
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