Blueberry Muffins

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

Ingredient List:

• ¼ cup extra virgin olive oil
• ½ cup unsweetened applesauce
• 2/3 cup coconut sugar
• 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 tablespoon egg replacer (I like Bob’s Red Mill)
• 2 teaspoons grated lemon zest
• 2 cups fresh blueberries, sorted, rinsed, drained

Step By Step Instructions:

Preheat oven to 350F and line a standard muffin tin with papers or lightly oil and flour.

Whisk together oil applesauce, coconut sugar, milk and vanilla until emulsified and creamy. In a separate bowl, whisk together flours, salt, baking powder and egg replacer. 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.