Blueberry Muffins (Recipe #38)

To die for! Yes, these blueberry muffins were exceptional. Were perfect! Were amazing! Not only did the smell of beautiful muffins fill my kitchen, but the taste of the muffins filled my belly!

I chose to make these blueberry muffins to have for Jacob and I for breakfast for a few days. I used beautiful fresh blueberries! I did make one slight change to the recipe that is in the cookbook. I decided to use almond milk because that was what I had on hand rather than the suggested oat milk. I think the only difference was that my muffins came out slightly paler than the ones in the cookbook (which the description in the cookbook said would happen). This was my first time using a small amount of whipped aquafaba in place of an egg in a baked good. I was very impressed with the results! I liked how it helped the dough come together. 

These muffins were really perfect. They were chewy and soft! I did not want to stop eating them! I think the best part about eating them was having them in the morning to start my day on such a bright note! It really helps me to start the day in the best mood to be able to take on anything that comes in my way.

Taste: 10/10!! Yes, please!

Level of difficulty: 1/5

Notes for next time: I would love to use this for muffins with different types of berries!