What is there to say about this delicious classic? Blueberry muffins, or most muffins in general, are great as a dessert or a quick grab and go breakfast. This recipe is so much tastier then store bought ones, and it is very easy!
How do you make muffins vegan? Instead of eggs, this recipe uses applesauce, a common egg substitute in vegan baking. It does not affect the taste or texture of the muffins. If anything, it makes them even better! I love to add extra blueberries in the batter and on top before putting them in the oven. I think a blueberry muffin should be bursting with berries! But you can always be a little more conservative and use less.
This recipe yields 16 muffins.
3 cups whole wheat flour
4 teaspoons baking powder
1 cup organic, raw cane sugar plus a pinch extra for sprinkling on top
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon apple cider vinegar
1/2 cup vegan butter
2/3 cup unsweetened applesauce
1 cup almond milk
1 and 1/2 – cups fresh or frozen blueberries plus more for topping
Preheat oven to 375° F Line a muffin pan with cupcake liners, or spray muffin pan lightly with cooking spray.
In a small bowl, whisk together apple cider vinegar and almond milk. Set aside.
In a large bowl, mix together flour, baking powder, sugar, and salt.
Melt vegan butter and pour into the apple cider vinegar and almond milk bowl.
Add vanilla and applesauce and whisk well.
Add wet mixture to dry mixture.
Mix thoroughly, either by hand or with a mixer.
Add desired amount of blueberries and stir so they are well incorporated. You might want to do this part by hand rather than use a mixer.
Spoon into muffin cups, filling almost to the brim, but not spilling over.
Top with a few more blueberries and sprinkle with sugar.
Bake in oven for 22-24 minutes.
Let cool for at least 20 minutes before devouring!