And the winner is? Blueberry muffins are consistently rated as the favorite muffin in America. My plant-based version has all the goodness of the berries wrapped in a delicately sweet moist muffin. Yum!
Makes 12 standard muffins or 24 mini muffins
¼ cup vegan butter substitute
½ cup unsweetened applesauce
2/3 cup brown rice syrup
½ cup unsweetened organic almond or soy milk
1 teaspoon pure vanilla extract
1 ½ cups sprouted whole wheat flour or whole wheat pastry flour
½ cup semolina flour
Generous pinch sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons grated lemon zest
2 cups fresh blueberries, sorted, rinsed, drained
Preheat oven to 350o 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 and creamy. In a separate bowl, whisk together flours, salt and baking powder/soda. 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 ¾ full. Bake until the centers of the muffins spring back to the touch, about 35 minutes. Cool on a wire rack.