Spring is totally in the air here in Romania, which is to say it’s warm one day and abysmal the next!! Are you getting any Spring weather where you are?
Despite the fact that I’m not much of a dessert eater, I am very much a dessert maker, though not as creative as with savory dishes. Most of my vegan dessert recipes are sourced from other vegan creators and since it isn’t my strong suit, I stick pretty close to the original recipe until I’m confident enough to experiment.
This is one such recipe. When it comes to making cornbread, I’m a pro! I have two southern grannies, after all. But things like corn muffins? I’m never sure the cornmeal to flour ratio or how much sugar I need to add, and which type of fat to use.
This particular vegan dessert recipe came from Big Box Vegan and you can find the original recipe here.
The changes I made:
*Frozen blueberries instead of fresh
*Cocogurt instead of vegan sour cream
*Brown sugar and less than called for
I had to cook the vegan muffins a little longer than the recipe called for because the frozen blueberries, at least I think that’s why. At the 21 minute mark, just use the toothpick method to see how much longer they need to cook.
What’s your favorite blueberry dessert?
The Spicy Spatula 
Whatcha think?