Indulge in some sweetness with these miniature bites of joy! They're ready in less than an hour and perfect for satisfying your cravings or impressing guests.
Course Breakfast
Cuisine Muffins
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 24Muffins
Calories 70kcal
Author Ginny McMeans
Ingredients
1cupWhole Wheat Pastry Flour
⅔cupgranulated sugar
1teaspoonbaking powder
1teaspoonground cinnamon
¼teaspoonsalt
1Tablespoonflaxseed meal with 3 Tablespoons water for the 'egg'
¼cupvegan buttermelted
½cupvegan sour cream
1cupblueberriesfresh or frozen, defrosted
Instructions
Fit in 36 mini muffin paper cups into the mini tins.
Mix the one Tablespoon flaxseed meal with 3 tablespoons of water. Mix well and set aside.
In a large bowl add the flour, sugar, baking powder, ground cinnamon and salt.
Add the 'egg', vegan butter, and vegan sour cream.
Mix until just combined.
Gently fold in blueberries.
Divide the mixture evenly among the mini muffin cups.
Bake at 375° for 30 minutes or until a toothpick when inserted in the center of a muffin comes out clean.
Put on a wire rack and let cool.
Notes
TO FREEZE:After they have cooled, you may freeze them using any of the methods shown in my article Preparing Food for the Freezer.TO DEFROST:They defrost quickly, so it doesn’t take any planning. Yay!