via keeeper: summer, sun, sunshine – the summer is ideal for a picnic. and the saying is: enjoyment to take away! whether in the park or meeting friends – you can’t go wrong with a couple of juicy blueberry muffins up your sleeve.

But take note, blueberries can give you the shock of your life: They are a very unforgiving berry and will quickly repay being handled incorrectly with a bitter taste. So that neither you nor your favourite berries end up sulking, we have our luca food storage containers in our range of products. luca not only truly understands berries, it also makes sure that your favourite berries are transported safely and stay fresh for longer. As a strong all-rounder it boasts further qualities that offer genuine added value both for on-the-go such as at picnics and for cooking at home.

luca – a food storage container with quality

A food storage container should keep the food fresh – after all, that’s its job! Our luca can do better than that: Thanks to its extra tabs it can be opened and closed with just one flick of the wrist, making life both outside at the picnic and at home in the kitchen much easier. When the going gets tough, our luca storage container keeps totally relaxed in both the heat and the cold: Temperatures from -20 °C to +100 °C can’t harm it.
So, no need to worry unnecessarily at the picnic, enjoyment is still the order of the day. With, for example, our yummy blueberry muffins. They’re not just super yummy, but they’re also super quick to conjure up. Why not try for yourself:

Via My California Roots: Vegan Blueberry Muffins

It’s muffin day!!! Vegan blueberry muffin day, to be exact. With a crunchy crumb topping. #winning

I’m actually halfway joking because today is actually national banana bread day. But I already have a banana bread recipe on my site and I’ve been working on these muffins to share, so that’s what you get!

I’m pretty sure that blueberry muffins have to be America’s favorite muffin. I have no evidence to back that up, but my gut feeling is telling me I’m right. That’s all that matters, right? Who needs statistics when you have gut feelings?

But let’s be real – whenever I think of making muffins, the first thing that pops into my head is blueberry muffins. They’re so classic and never disappoint…. Unless they do. As you guys know, I like to do most of my baking vegan. I love the challenge, and it makes my sweet treats feel a little less guilty.

However, I’ve tried a lot of vegan blueberry muffins recipes that just didn’t turn out so well. It always felt like there was something missing. A lot of regular blueberry muffin recipes on the internet use sour cream for richness, and most vegan recipes just kind of left that richness out.

So, I set out to make my own. I don’t like to use any fake or chemically vegan products, so I tried to figure out what I could use to replace that rich sour cream flavor without resorting to using weird products. The answer? Cashew cream!

I’ve been loving cashew cream for everything lately. I even have a pesto that uses it coming soon! It really is amazing. It took this blueberry muffin recipe that I had been working on from mediocre to just fantastic.

For this recipe, I recommend using smaller blueberries if you can find them. I used the frozen organic wild blueberries from Trader Joe’s. Most organic berries will be smaller, so if you don’t already buy organic then there’s a good reason right there. Larger berries can make the muffins more crumbly, so definitely try to find smaller ones.

This recipe makes 18 tender, sweet, delicious vegan blueberry muffins. I know this sounds like a lot, but I promise you they will be gone in no time. I think this batch I made was gone in… 4 days. Four days! They just really don’t stick around long.