Blueberry muffins are, hands down, the all American favorite of muffins. This vegan version is oh, so yummy and oh, so healthy. Made with only whole grain flours and no refined sugar, these muffins are delicately sweet, showcasing the real star...the blueberries.
1/4 cup vegetarian butter spread (like Earth Balance)
1/2 cup unsweetened applesauce
2/3 cup brown rice syrup
1/2 cup unsweetened soy or almond milk
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat pastry flour
1/2 cup semolina flour
Generous pinch sea salt
1 tablespoon baking powder
2 teaspoons grated lemon zest
2 cups fresh blueberries, sorted, rinsed, drained
Preheat oven to 350 degrees and line a standard muffin tin with papers or lightly oil and flour. Whisk together butter spread, applesauce, rice syrup, milk and vanilla until emulsified.
In a separate bowl, whisk together flours, salt and baking powder. Fold in wet ingredients to create a smooth batter. Fold in zest and berries. Divide batter evenly among the muffin cups, making them each about 3/4 full. Bake until the centers of the muffins spring back to the touch, about 35 minutes. Cool on a wire rack.
Makes about 12 muffins.