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Ok. The blog had no shortage of muffins or sweet. But one more muffin recipe doesn't hurt anyone, right?

The little extra about these muffins is their buttery taste, courtesy of the margarine. The bonus point? His well buttered top that tastes like cookies. YUM.

For 12 muffins


2 cups all-purpose flour + 1 tablespoon for the fresh blueberries

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

2 cups of fresh or frozen blueberries

1/2 cup margarine + 1 tablespoon for browning

1 cup of sugar

2 teaspoons of vanilla extract

1 cup of plant based milk


Preheat the oven to 375F.

Line muffin mold with paper cups. Set aside.

In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.

If you are using fresh blueberries, rinse and pat dry them. In a bowl, coat the blueberries with the additional tablespoon of flour. Set aside.

With a hand mixer or stand mixer fitted with the whisk, beat margarine, sugar and vanilla until creamy, for 1 to 2 minutes. Add the plant based milk then the flour mixture. Mix for an additional minute. Using a spatula, add the blueberries evenly to the mixture. Divide the muffin batter into the 12 cups.

In the microwave or double boiler, melt the remaining tablespoon of margarine. With a brush, generously brush the top of the muffin batter. Bake for 25 to 30 minutes or until the top is golden brown and a toothpick stuck in the center comes out dry.

* The margarine may make a light deposit under the muffin. Unmould them as soon as possible and place on a cloth to cool. *

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© 2020 par Marie-Michelle Chouinard