VEGAN BLUEBERRY BUCKWHEAT MUFFINS
Steps:
- Instructions: Preheat oven to 375* and either grease or line a muffin tin with cupcake liners. Prepare flax egg by combining flaxseed and water, letting it set for 3-5 minutes, and then whisking to achieve "eggy" texture. Combine dry ingredients (excluding brown sugar) in a medium bowl. Combine wet ingredients (and brown sugar), then add to dry ingredients. Mix until just combined and then fold in blueberries. Bake for 16-18 minutes.
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jahangir
[email protected]These muffins are so good! I love the combination of blueberries and buckwheat flour.
rex corda
[email protected]I've made these muffins several times now, and they're always a hit. They're perfect for breakfast, lunch, or a snack.
Oluwatobi Olajide
[email protected]These muffins are a great way to use up leftover blueberries. They're also a healthy and delicious snack.
Karim Reza
[email protected]I'm not a big fan of buckwheat flour, but I was pleasantly surprised by these muffins. They're moist and flavorful, and the blueberries add a nice sweetness.
Alice Charles
[email protected]These muffins are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Seatile Mokgalapa
[email protected]I'm new to vegan baking, and these muffins were a great place to start. They're easy to make and they taste amazing.
Linus Ime
[email protected]These muffins are a great way to sneak some healthy ingredients into my kids' diet. They love them!
Angelo Jantjies
[email protected]I'm allergic to blueberries, so I used raspberries instead. They turned out just as delicious.
Dynandi Seinen
[email protected]These muffins are so good, I can't stop eating them! I've already made them twice this week.
Hlumisa Maraqane
[email protected]I love the crispy edges of these muffins. They're the perfect combination of soft and chewy.
GamE CenteR BherowaL
[email protected]These muffins are a great base recipe. I've added chocolate chips, nuts, and even shredded zucchini to them and they always turn out great.
Abenezer Getachew
[email protected]I followed the recipe exactly, but my muffins didn't turn out as fluffy as I expected. I'm not sure what went wrong.
jacob stolmeier
[email protected]These muffins were a bit too dense for my taste. I think I'll try using less buckwheat flour next time.
jerry quick
[email protected]I'm not a fan of buckwheat flour, but these muffins were still really good. The blueberries and lemon zest add a lot of flavor.
St Arif
[email protected]These muffins are a great way to use up leftover blueberries. They're also a healthy and filling breakfast option.
Odessa Charles
[email protected]I was pleasantly surprised by how much I enjoyed these muffins. The buckwheat flour gives them a unique flavor and texture.
Moshood Faruq
[email protected]The muffins were easy to make and turned out perfectly. I'll definitely be making them again.
Sardar Hashir
[email protected]I love that these muffins are vegan and gluten-free. They're a great option for people with dietary restrictions.
Suraia Akhter
[email protected]These muffins were a hit with my family! They're so moist and fluffy, and the blueberry-buckwheat combination is delicious.