Sunday Morning Blueberry Muffins

I was bound and determined to make blueberry muffins this morning—even though we were out of buttermilk. Well, turns out we were out of other things, too, and my mom and I whipped together these muffins without any oil, buttermilk, or brown sugar—all before church. Despite our substitutions, the muffins were a success!

Here’s how we made the muffins:

1. First, we followed Maria Litchy’s Vegan Banana Blueberry Muffin recipe, added one egg, and substituted applesauce for cocoanut oil and white sugar for brown sugar. If you want completely vegan muffins, you can leave out the egg.

2. We baked the muffins at 350 degrees for a 18 minutes and let them cool for 5 minutes.

These muffins will disappear before you turn around, so be sure to have a pot of coffee or tea ready when they come out of the oven!

Note: dark-colored muffin tins bake faster than light-colored tins, so be sure to check on your muffins with a toothpick before they come out of the oven.