#easybaking

Sourdough Brownie Recipe for Beginners 🍫

A simple and delicious way to use sourdough starter! These fudgy brownies have a rich chocolate flavor with a slight tang, making them perfect for beginners.

Ingredients:

Caramel Crush Bars

These bars have that perfect balance of chewy caramel center and crispy oat crust that makes them hard to stop eating. Layer butter, brown sugar, and oats, bake until golden, and you have a simple dessert that tastes far more complicated than it is.

King Cake

This king cake comes together with just egg yolks, sour cream, and flour, then bakes into something rich and tender with a subtle tang. The golden exterior gives way to a soft, custardy crumb that makes it worth keeping on the counter.

Vegan Blueberry Lemon Muffins 🧁🍋💙

The perfect balance of sweet and tangy! These muffins are so light, fluffy, and bursting with juicy blueberries. That crunchy lemon-sugar top is everything. Made a batch for breakfast this week and they are disappearing fast.

Servings: 12 muffins Prep Time: 15 minutes Cook Time: 20-25 minutes Total Time: 40 minutes Difficulty: 🧁 (Easy)

Estimated Calories: ~220-250 per muffin

Ingredients

For the Muffins:

2 cups (240g) all-purpose flour

¾ cup (150g) granulated sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

Zest of 1 large lemon

1 cup (240ml) unsweetened plant-based milk (oat, almond, or soy work well)

⅓ cup (80ml) neutral oil (avocado, vegetable, or melted coconut oil)

¼ cup (60ml) fresh lemon juice (from about 1 large lemon)

1 tsp vanilla extract

1 ½ cups (210g) fresh or frozen blueberries (if frozen, do not thaw)

For the Lemon-Sugar Topping (Optional but recommended):

2 tbsp granulated sugar

1 tsp fresh lemon zest

How to Prepare

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them well.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and the lemon zest.

3. Mix Wet Ingredients: In a separate bowl or a large measuring cup, whisk together the plant-based milk, neutral oil, fresh lemon juice, and vanilla extract. The lemon juice may cause the milk to curdle slightly—this is normal and will create a great texture!

4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. A few lumps in the batter are perfectly fine. Do not overmix, or the muffins will be tough.

5. Fold in Blueberries: Gently fold the blueberries into the batter. If using frozen berries, this will cause the batter to become very thick, which is okay.

6. Make the Topping & Fill: If making the topping, mix the 2 tbsp sugar with 1 tsp lemon zest in a small bowl. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Sprinkle the lemon-sugar topping generously over each muffin.

7. Bake: Bake for 20-25 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are okay, but not wet batter).