A winter snow day calls for baking! This recipe, which can be found here, is extremely simple. Th muffins might be small, but they are powerful in flavor. The lemon zest works wonderfully in combination with the blueberries.
I used frozen bluberries and made sure not to overmix the batter. Since it is vegan, not gluten-free, I didn’t want to overdevelop the gluten. As you can see from the pictures, the batter is a bit clumpy, resulting in a more tender and soft texture than if I mixed until completely smooth. I folded the blueberries in gently, and not overmixing also prevented the blue color from staining the entire batter.
They came out of the oven super moist, yet not oily! It’s too bad these aren’t very healthy because of all the oil and plain flour–I’ll be testing more options (that are possibly healthier) very soon.