(almost) vegan blueberry muffins

Today for dinner Ryan grilled some chicken while I worked on some sides. I used a couple of potatoes I bought from Trader Joe's to make oven baked wedges. I also heated up some frozen corn (not hard but a decent side). To go along with the wedges I made a garlic aioli using freshly minced garlic, some mayo, a dash of white vinegar, some dried rosemary, salt and pepper.



For dessert I used a recipe from my new cookbook ... Peas and Thank You by Sarah Matheny.

I followed the "recipea" for Blueberry streusel muffins.




Only differences:
- white all purpose flour was used instead of whole wheat pastry flour
- regular unsalted butter was used instead of vegan margarine

Other than that I followed as closely as I could. I used a mini muffin pan for bite sized bites.

Such a great and easy recipe!

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