I have always scooped my flour, so I thought, ooh, I’ve learned something new (yay!), and this time I spooned it into the measuring cup. For the mini loaves, it took 20 minutes for the muffins, it will also be 20 minutes for the 8″x 8″ it will be around 25-30 minutes. Bake 20-25 minutes or until knife is clean when inserted in the middle.Pour into desired pan/dish and top with sugar topping (recipe below).Pour oil into soured non-dairy milk and pour into dry ingredients.Combine all of the dry ingredients together (minus the blueberries).Mix non-dairy milk and vinegar together and allow to sit for 5-7 minutes to sour.1 cup non-dairy milk (I used almond, unsweetened).These are great as muffins, mini loaves (which I did–they made 6), or in an 8″x 8″ greased baking dish You never know until you try so I say, Happy baking! the rewards of doing it far outweighs any amount of worrying.Įven better, your fears can turn into fuel and motivation in the kitchen that allow you to embark upon one of the most delicious blueberry coffee cakes your gluten, egg, and dairy-free tastebuds have ever tasted.

it wasn’t as difficult as you once thought it would be and 2). What I am finding that happens when you face your fears is you realize that 1). Concentrate on where you want to go, not on what you fear.” They keep you where you are and stop you from growing and moving forward. “Don’t be afraid of new ideas, be afraid of old ideas.

Vegan blueberry crumb cake