It’s Friday!! And, right now, I’m visualizing everyone (including me) jumping up and down with joy that the weekend is finally here. It’s been a busy week, folks, and I think it’s safe to say that some of us are exhausted.
Enter: Sabbath rest. Saturday is my day to just sit back, relax, and spend quality time with my family and my Creator. I love that I don’t have to worry about work or money or grocery shopping or cleaning or really anything. Well, except baby M. Ha! She is turning 1 year old in a few weeks, and she is already getting in to everything. So, yes, I still have to chase after her on Sabbath, but we have so much fun together that it doesn’t really feel like a chore.
What do you think? Are you ready to relax this weekend (and eat blueberry muffins)?
By the way, in case you live in a cave, it’s Mother’s Day this weekend! And trust me, your mama’s going to love these blueberry muffins because they’re sweet, pastry-like crumbly, and even a little bit healthy. I only wish that my mom and mom-in-law lived closer so that I could take a batch of these to each of them.
On second thought, I’m rather enjoying the two batches of blueberry muffins that have been rapidly disappearing from out of my fridge. And when I say two batches, I mean two batches–24 muffins, that are now about 1/2 gone since they were baked last night. Oops.
Back in the good ole’ days when I was a skinny care-free tween, my job every Friday was to bake blueberry muffins from a box mix (and usually clean the bathrooms and dust as well). I still remember, although vaguely, my mom teaching me how to bake blueberry muffins for the first time. I remember being so excited to help cook, and then over-joyed to help lick the mix the bowl and spoon. :p
Recipe adapted from Blueberry Oat Muffins at allrecipes.com.
Vegan Blueberry Oat Muffins
- muffin tin
- 1/2 cup vegan margarine I use Earth Balance, or use cold full-fat coconut milk
- 1/2 cup pure cane sugar
- 1/4 cup orange juice
- 1/2 cup almond milk
- 1 tablespoon non-GMO cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup quick oats
- 1 1/2 cup whole wheat pastry flour
- 1 tablespoon aluminum-free baking powder I used Rumford brand.
- 3/4 cups blueberries fresh or frozen
- 2 teaspoons sparkling sugar sprinkles optional
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, combine, vegan margarine (Earth Balance) with sugar, orange juice, almond milk, vanilla, and salt.
- In a separate bowl, mix oats, flour, and baking powder. Combine wet ingredients with dry until well-incorporated, then gently fold in your blueberries.
- Prepare your muffin tin with cooking spray and/or liners. Spoon batter into tins until they are 3/4 full or until batter is evenly distributed between 12 muffin holders. Sprinkle the tops of batter with sparkling sugar sprinkles, if desired.
- Bake muffins at 400 degrees F for 18-20 minutes, or until a fork comes out clean and tops are beginning to turn golden brown.
- Serve warm.