Best Healthy Blueberry Muffins

Vegan. Dairy Free. Whole Food. Best Plant Based Blueberry Muffins.

Happy National Blueberry Muffin Day! This is one of my favorite dairy and oil free muffin recipes. Simple to make, with only 11 ingredients and 22-26 minutes in the oven to bake. I love having these around for quick snacks or as a healthy sweet treat! You can always substitute blueberries for raspberries or chocolate chips, etc. Have fun with it!

INGREDIENTS

• ⅔ cup unsweetened plant-based milk

• 1 tablespoon ground flaxseeds

• 1 teaspoon apple cider vinegar

• 2 cups whole-wheat pastry flour

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ¾ teaspoon salt

• ½ cup unsweetened applesauce

• ½ cup pure maple syrup

• 1½ teaspoons pure vanilla extract

• 1 cup berries

Preheat the oven to 350°F. Line a 12-cup muffin pan or use a nonstick pan.

In a large measuring cup, use a fork to vigorously mix together the plant-based milk, flax seeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the milk mixture. Add the applesauce, maple syrup, and vanilla to the well and stir together.

Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not over mix). Fold in the berries.

Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean. Store in an air tight container for up to a week.