Vegan Blueberry Basil Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Friday!!

 

 

 

 

 

 

 

If there is one thing I love about the weekend, it’s a good muffin!! They can be thrown together in minutes, are like a blank canvas, and are perfect for every season!! When it comes to the perfect muffin texture, it’s not like that of a bread or a cupcake, it’s moist, but slightly dense. I came across the perfect muffin balance last year and created countless varieties since that moment. 

 

To date I’ve done vegan Lemon Poppy Seed, Lemon Blackberry, Matcha Chocolate Chip, Cinnamon Pear, Triple Berry, Lemon Blueberry, Double Dark Chocolate Chip, Eggnog, Gingerbread, Peanut Butter & Chocolate, Dark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple, Blueberry Almond, Green Machine , Lemon Rosemary, & Dark Chocolate & Raspberry muffins! 

 

While the majority of us gravitate towards staple flavors, combining herbs and fruit is just simply divine! Basil is good with strawberries, but especially blueberries. It makes a a simple fruit forward baked good more intricate in flavor and keeps you coming back for more. 

 

 

 

 

 

 

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What’s fab about this muffin, is everything. It’s my staple muffin recipe, quick, easy, buttery soft, features no dairy or eggs, packed with berries, has notes of basil, perf for brunch, perf for any season, and will keep your tastebuds on their toes!!

 

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If you love fresh modern vegan concepts, you’re going to love these new vegan Blueberry Basil Muffins!!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

 

Quick

Easy

Packed with blueberries 

No dairy or eggs

Notes of basil

Perf for brunch

Buttery soft 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[tasty-recipe id=”57554″]