Vegan Birthday Blueberry Muffins 

I advanced to the thirty-seventh level of life yesterday.

 I don’t look back longing for when my breasts were un-nursed from and perkier, or when the skin of my belly was unmarked by the signs of bringing new and precious lives into the world or the times of irresponsibility and childhood innocence. As with most coming of age stories, those were dark days. I lived in a perpetual state of confusion and self-doubt, resentment and complete disenchantment with life. 

I am nearly a decade into a very deep gratitude for my life. What regrets  I may have held to have grown into this portion of my life sooner, are a fleeting thought encased in useless vanity.

The last eight years have especially been a time of amazing and wonderful self discovery; full of trials and errors, love and loss, lessons and boundary settings. It has been an ever increasingly beautiful harmony of falling in love and acceptance with ME. 

So, this is life and as I grow older my body may be aging, but I find my soul light and content, freely singing the rest of my journey with no fear, overwhelmed in tremendous love and light and appreciation. 

On this morning-after Birthday I sat in reflection, sipped coffee with a sweet friend, savored our time and enjoyed a lovely vegan breakfast together in my home. 

I made these wonderfully whole-wheat muffins. They have a bit of lemon zest and ground ginger to add a tang of gratitude for the flavors of life! 


Vegan Birthday Blueberry Muffins 

  • 1 1/2 cup fresh blueberries
  • Zest of 1 whole fresh lemon 
  • 1 cup almond milk 
  • 1 tsp ginger 
  • 1/2 tsp salt 
  • 1/2 cup granulated sugar 
  • 1 tbsp honey 
  • 1/4 tsp baking soda
  • 2 1/2 tsp baking powder 
  • 1 tbsp chia seeds (soaked in 2 tbsp water)
  • 1 3/4 cups whole wheat flour 
  • 1 tsp Apple cider vinegar
  • 1/2 cup vegetable oil 

– Preheat your oven to 375 degrees F 

– Mix the cider vinegar and the almond milk in a small bowl and set aside to curdle. 

– Sift together the whole wheat flour, baking soda, baking powder, sugar, ginger and salt. 

– Add the vegetable oil, honey, chia seeds and the milk / vinegar mixture. 

– stir with a spatula until blended and then fold in the blueberries and lemon zest. 

– Fill either a greased muffin tin or cups 3/4 full and bake for 20 minutes. Until a toothpick or knife are inserted and come out clean. 

Like most vegan baked goods, they will come out very soft and harden as they cool so give them a few minutes before diving in! 

Vegan – because the only life that belongs to me is my own. 

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