Today we celebrated Easter with both our families as well as Mark’s Mom’s Birthday. I woke up early this morning so I could prepare a few items including Israeli Couscous, Fresh Fruit Salad, and Blueberry Muffins. A great recipe resource is VegWeb.com, so many recipes and helpful comments.

Yummy Vegan Blueberry Muffins

Vegan Blueberry Muffin Mix

My Childhood Easter Bunny

Easter Basket with Vegan Blueberry Muffins

Hand painted plastic Easter Eggs with Muffins

At my In-laws, helping get the Easter Egg Hunt ready

Easter Egg Hunt with my nephew Jackson

Bunny Piñata at my Mom's house. Poor Bunny.

My nephew Dylan's Elmo Easter Basket

My Easter Lunch: Boca Burger, Fresh Corn, Israeli Couscous, and Vegan Potato Salad

Tasty Vegetable Israeli Couscous

Dylan steals my sunglasses

Tickle Dylan!

Our Traditional Easter Water Balloon Toss with Dylan and Mark

Vegan Blueberry Muffins

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup raw sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup almond or soy milk
• 1/4 cup unsweetened applesauce
• 1 cup frozen blueberries
• 1/2 cup walnuts (optional)

Preheat oven to 400°F. and place baking cups in a muffin pan. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in almond or soy milk and applesauce. Fold in blueberries, and add optional walnuts. Pour into baking cups and bake for 25 to 30 minutes. This is my version of this recipe: Very Simple Blueberry Muffins on VegWeb.com.

I hope everyone enjoyed their Sunday!

xo angie