Blueberry Muffins (Egg Free and Dairy Free)
So moist and sweet! One of our family's all-time favorite breakfast foods. Such a favorite, that we always make two batches! We usually make these with 1 cup of whole white wheat flour and 1 cup of all-purpose flour. If you prefer all white flour, you can make them that way, or use only 1/2 cup whole wheat and 1 1/2 cups all-purpose. If you use all whole wheat flour, you may need to to increase the liquid slightly in the recipe. I sometimes throw in a scoop of vegan protein powder to make them even more filling and hearty.
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup soy milk (coconut, rice, or other milk alternative)
- 1/4 cup canola oil (or vegetable oil)
- 2 heaping Tablespoons applesauce
- 1 cup frozen wild blueberries* (or fresh, or regular frozen) *wild blueberries are smaller
Instructions
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Heat oven to 400 degrees. Line 12 muffin cups, or spray non-stick spray if not using cupcake liners.
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In a large bowl, mix flour, sugar, baking powder and salt. In another bowl, mix milk, oil and applesauce.
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Add wet ingredients to dry ingredients and mix until batter is moistened. There will still be some lumps in the batter. Fold in blueberries.
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Scoop evenly into muffin cavities, filling about 3/4 of the way full. Bake 15-20 minutes or until tops are golden and a toothpick comes out clean. Remove from pan and let cool on a wire rack (if greased, let cool 5 minutes before removing).