BLOOBZ!

gluten-free vegan blueberry muffins.
you want a story about all the fun i had yesterday?
how about a tale of quesadillas and bell peppers?
store dumplings and crochet blankets?
well, sorry, bro.
the big news is the muffins.
y'feel me?
check the teleport:

blueberry muffins are the best muffins.
real talk.
and with raw sugar sprankles and little oaty bits on top?
c'mon.
that's expert.
wanna make some for the people in your life who don't eat wheat?
alright.
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BLUEBERRY JAUNS!
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preheat your oven to 350℉
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in a mixin' bowl, cream up:
1 cup sugar;
1 stick ( 8 T ) vegan butter;
2 tsp vanilla.
add in, and stir up:
3 T vegan sour creme;
3 T plain unsweetened coconut yogurt.
add in:
2 T tapioca flour;
1 tsp ea baking kapowder and soda;
1 cup bob's ap baking flour;
1/2 cup bob's 1:1 flour;
1 cup mama's almond flour;
1 cup frozen wild maine blueberries;
1 cup non-dairy milk.
combine all that, and stir it gently to fold in all the blueberries.
grease a muffin tin, and add in all the stuff, one scoople at a time.
i feel like you shouldn't need to be told that,
but i also don't know if you'd do it right.
so now you know.
add a pinch of oats and sugar to each top and bake 'em for thirty minutes.
that's it.
firm, soft, warm, sweet, berry-magical little breakfast bombs for your face.
that's all you need, nerds;
never quiet, never soft.....