Superfood Vegan Lemon Blueberry Muffins
I have an awful tendency to buy things simply because they're "just so pretty". This applies to my recent purchase of blueberries. Sure, the little guys are an insane source of antioxidants and nutrition. Sure, I had lemons left over from my "hair lightening experiment". And, of course, these Superfood Vegan Lemon Blueberry Muffins came about as a result. But, in truth?
I just really have no self-control and do things for the ✨aesthetic✨.
I try to live a healthier lifestyle and incorporate as many natural ingredients into my eating habits as possible. While I adore fish and seafood, I eat mostly plants and vegetables besides those exceptions—hence, I actually love a ton of vegan food, even though I'm not a true vegan. There's actually a glorious little vegan restaurant called Trumpet Blossom out in Iowa City that I adore. V-good, v-recommendy.
These Superfood Vegan Lemon Blueberry Muffins are simply glorious. Gentle and soft, they're the embodiment of what summers should be—relaxing, worry-free, and fun. Oh, and did I mention they're also Gluten-Free?
Yeah, I got you covered there, too. Now, go buy some blueberries not-on-impulse and make these muffins. Your body will thank you.
Gluten-Free Green Tea Mini Matcha Cookies
Preheat oven to 375
Combine all the flours and dry things in a bowl, while doing the same to the wet ingredients in another. Then, bring the two together in a glorious matrimony. Bring tissues; there will be happy tears.
Place in the fridge for an hour. You'll probably forget and they'll chill for a bit longer, and will probably be wearing a leather jacket when you take them out again.
Grease a muffin tin and pour these babies in about halfway.
Bake for twenty minutes, or until the edges are brown and crispy.