#fluffymuffins

These bakery-style muffins are moist, fluffy, and bursting with juicy berries. They make for a perfect breakfast or snack anytime.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup buttermilk. 1 tsp vanilla extract. 1 1/2 cups fresh or frozen berries blueberries, raspberries, or mixed.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. You will need a large bowl to mix the all-purpose flour, brown sugar, baking powder, baking soda, and salt. Put the melted butter, eggs, buttermilk, and vanilla extract in a different bowl and mix them together well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Add the fresh or frozen berries to the muffin batter slowly. Fill up each muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. With a hot cup of coffee or tea, enjoy your muffins that look like they came from a bakery.

Prep Time: 15 minutes

Cook Time: 20 minutes

These vegan muffins with poppy seeds and lemon are fluffy, light, and taste great with fresh lemon. This is a great sweet breakfast or snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup sugar. 2 tablespoons poppy seeds. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3/4 cup almond milk. 1/4 cup fresh lemon juice. 1/4 cup coconut oil, melted. 1 tablespoon lemon zest. 1 teaspoon vanilla extract.

Instructions: Setting the oven to 350F 175C and putting paper liners in a muffin tin. There are poppy seeds, sugar, baking powder, baking soda, and salt in a large bowl. They should all be mixed together with a whisk. Melt the coconut oil and add the lemon juice, vanilla extract, and lemon zest to a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Fill up about three quarters of the way to the top of each muffin cup with batter. Put the muffins in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the pan. Then, move them to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 20 minutes

These vegan jelly-filled muffins are a delightful treat for breakfast or snack time. They are soft, fluffy, and bursting with fruity jelly in every bite. Perfect for vegans and non-vegans alike!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup non-dairy milk such as almond or soy milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1/2 cup vegan jelly or jam of your choice.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Put the non-dairy milk, vegetable oil, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Do not mix too much. Put half of the batter into each muffin cup. Place a small amount of vegan jam or jelly on top of the batter in each cup. Add more batter on top of the jelly until each muffin cup is about three quarters full. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 20 minutes

You can eat these keto almond flour muffins at any time of the day because they are tasty and filling. They're soft, fluffy, and taste great with nuts.

Ingredients: 2 cups almond flour. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 teaspoon baking powder. 1/4 teaspoon salt. 3 large eggs. 1/4 cup almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C and line a muffin tin with liners. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt. In another bowl, beat the eggs, then add almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 20 minutes