Vegan Blueberry Muffin Recipe

By Meadow Summers

Blueberries are nutritional superstars. They range in flavor from tart to sweet and are low in calories yet packed with nutrients. They are best when they are in season, from May through October.




They grow on a shrub and belong to the heath family with relatives such as cranberries, bilberries, mountain laurel, rhododendron and the azalea. Blueberries grow in clusters. They can range in size the size of a small pea to the size of a marble. They are a deep color (part of what makes them so nutritious).



For the vegan, this recipe delivers! There are no animal products in this recipe. If you are a real purist, the whole wheat pastry flour can be substituted for a purer option such as ground buckwheat. The honey can be substituted by agave nectar or maple syrup. These shifts in the recipe may change the flavor slightly, but the great thing about recipes is that you can experiment and find what works best for you.



Ingredients:



• 1 cup flaxseed egg substitute (if you are not vegan, you can substitute with 2 eggs)

• 2 cups soy, rice or almond milk (if you are not vegan, you can substitute with regular milk)

• 1 cup apple sauce

• 1 1/2 cups honey (or substitute with agave nectar or maple syrup)

• 1 1/2 Tbsp vanilla extract

• 7 cups whole wheat pastry flour, sifted (or substitute with ground buckwheat)

• 2 Tbsp baking powder

• 1 1/2 tsp baking soda

• 2 1/2 cups blueberries, frozen and chopped in a food processor

• 2 1/2 cups blueberries, frozen, whole (can use fresh also)

• Raw, unrefined sugar for sprinkling on top



Method:



• Sift all the dry ingredients into large bowl and set aside.

• Whip all wet ingredients (except blueberries) for 2 - 3 minutes on high speed.

• Blend the wet mixture with the dry mixture and fold in blueberries using a spatula or wooden spoon. Be careful not to over mix.

• Spray muffin pans with vegetable or grapeseed oil cooking spray, or use muffin papers or silicone muffin molds.

• Fill muffin cups 3/4 full with batter using a cookie scoop

• Sprinkle a little bit of the raw sugar on top of each muffin before baking.

• Bake muffins at 375 degrees for about 25 minutes, or until muffins spring back when lightly pressed

• Makes approximately 30 regular size muffins



After you remove the muffins from the oven let them sit for about 30 minutes to cool. This blueberry muffin recipe is so good you will want to share it with your friends!



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