As your precious season comes to an end, I am reminded of the tender moments we have shared over the past few weeks.
There was the time with the cereal, when you danced on top of my cornflakes, changing my morning from ho-hum to bursts of delight.
There was the waffles. Who could forget the waffles? So airy, so light, so delicious. But they would have been nothing (just a mere waffle) without the addition of you.
And then there was that day- you know the one. Where I just picked you up, one by one, gobbling each little morsel until I reached the bottom of what I thought was a bottomless bowl.
I give you this, blueberries: my last hurrah of the short lived season. My tribute to you and all you offer to a baked good, a morning breakfast or an afternoon snack.
Thank you for being you. Thank you for being blue.
Vegan Blueberry Lemon Muffins
These are a great afternoon snack with the kids. We made them together and the kids loved them. Simple and not too sweet, but just sweet enough.
1 cup all purpose flour
1 cup whole wheat flour
1 T baking powder
1/2 t salt
1/3 cup sugar
1/2 cup vegetable oil
3/4 cup almond milk
2 T vanilla soy yogurt
1 t vanilla
grated zest of one lemon
1 cup blueberries
Preheat oven to 400 degrees. Grease a muffin tin.
In a large bowl, sift flours, baking powder, salt and sugar. In another bowl, whisk oil, almond milk, soy yogurt, vanilla and lemon. In a small bowl, add blueberries. Take a few tablespoons of the flour mixture and mix it in with the blueberries. Fold wet ingredients into dry and mix carefully. (Do not overmix.) Fold in blueberries.
Fill muffin tins and bake for 20 minutes.