It’s another blueberry post. I just can’t help myself.
I’m always looking for a really good muffin recipe &
this one is different than anything I’ve ever made. It’s Vegan!
Inspired by a friend, I’ve been trying something new daily.
Several weeks ago, I tried my first vegan item ever & while I was a little
hesitant I was blown away with how delicious it was. How could a muffin without
eggs & milk taste good!? I don’t know, it just does trust me.
½ cup unsweetened applesauce
1 tablespoon coconut oil
2 cups unbleached all-purpose flour
1½ teaspoons baking powder
½ teaspoon sea salt
1½ cups fresh blueberries
1¼ cups granulated sugar
2 tablespoons white vinegar + 2 teaspoons baking soda
2 teaspoons vanilla extract
½ cup unsweetened almond milk
A little grated lemon
Preheat the oven to 350 degrees.
Coat the blueberries in 1 tablespoon of flour. Set aside.
Mix dry ingredients — flour, baking powder and sea salt — together. Set aside.
Stir together the sugar, oil and the applesauce until light and fluffy.
Add vinegar and baking soda mixture, then the vanilla, stirring until incorporated.
Sprinkle in the dry ingredients and almond milk, stirring until just mixed.
Fold in blueberries.
Bake between 15-20 minutes or until golden brown, then enjoy warm!