Blueberry Muffins


Ingredients (use vegan versions):

  • 1 1/2 cups flour (I like 1 cup white spelt and 1/2 whole wheat)
  • 1/2 cup wheat germ (raw or toasted will do)
  • 3 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • a little less than 1/2 cup turbinado sugar
  • 1/4 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract
  • 3/4 cup plain soymilk plus 1 teaspoon apple cider vinegar
  • 3 tablespoon canola oil (or preferred oil)
  • 1 1/2 cups blueberries (thawed or fresh)
  • cinnamon-turbinado sugar for the top


Preheat oven to 350 degrees.
In a large bowl, whisk or sift flour, wheat germ,
baking powder and salt.
In a small bowl, combine vegan sugar, apple sauce,
vanilla, soy milk + vinegar and oil.
Add wet ingredients to dry and combine. Fold in
Pour into muffin tins and sprinkle tops with
cinnamon-vegan sugar.
Bake for about 30 minutes.

* I make several versions of this muffin and people
always rave. Add a mashed up ripe banana,
experiment with different flours, use grape or apple
juice instead of soy milk or forget the oil
altogether. You can also add a lot less vegan sugar or use
vegan maple syrup instead.

Serves: 6-20, depending on tin size

Preparation time: 15 plus 30-40 oven

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