Blueberry Muffins

July 12, 2023

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 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

Step By Step Instructions:

Preheat oven to 350F 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.