Is it a muffin you can eat for dessert, or a cake you can eat for breakfast? We say, why choose? This one lives happily in both worlds. Every bite is packed with the juiciest blueberries we could find, plumped up until they're barely holding together against the batter (honestly, relatable). A generous crown of our maple sugar — crafted with maple straight from our friend Jon's farm in Maine — bakes into a crackly, golden crust around the edges.
Made the Beneficial Bakery way: vegan, gluten-free, and loaded with fermented veggies, so it's every bit as rich and tender as the classic. It is amazing with a dollop of yogurt for the most delicious moment.
Ingredients:
sprouted amaranth, white sweet potato, cauliflower, ground rutabaga, water, parsnip, golden beet, white chia, yucca, maple sugar, blueberries, bakery egg (amaranth liquid, sea salt, sunflower lecithin, golden beets, cauliflower, vegan cheese making whey byproduct), bakery butter (cocoa butter, golden beet, turnip, cauliflower, bakery yogurt starter, beet lactic acid, sunflower, sea salt, amaranth), lemon, vanilla beans, baking soda, hemp milk, pink himalayan salt, dried and fresh blueberries
