Vegan Blueberry Muffins
A fluffy, moist crumb studded with sweet, juicy blueberries. Oil-free & vegan, these muffins make a healthy breakfast or snack any time of day.
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Servings: 12 small muffins
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 tbsp lemon juice
- ¼ cup soy milk
- ½ cup applesauce
- ¼ cup tahini
- ¼ cup maple syrup
- 1 tsp vanilla
- 1 cup whole wheat pastry flour
- ¼ cup almond flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ cup blueberries
Instructions
- Preheat the oven to 350°F. Line a muffin tray with muffin liners, or grease muffin tin to prevent sticking.
- Mix together flax and water and set aside.
- Combine lemon juice and soy milk and set aside. The milk will curdle as it sits but this is okay.
- In a large bowl, combine apple sauce, tahini, maple syrup, and vanilla.
- Sift whole wheat pastry flour, almond flour, baking soda, baking powder, and cinnamon, making sure there are no chunks of flour/baking powder.
- Add dry ingredients to wet and mix until just combined. Add in the blueberries and stir gently.
- Fill up each muffin liner about 3/4 full, keeping in mind that they will rise while they bake. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from muffin tray to a cooling rack until completely cooled.