Ladies & Gentlemen, WE HAVE A WINNER! (Crowd rejoices with hoops & hollers.)
Whole Wheat Lemon Blueberry Muffins is the latest simple vegan muffin recipe that comes family-approved. Like all the other great tasting muffins I've made, this batch barely made it to serve a second breakfast the next day. We gobbled them for breakfast and snack time.
HERE'S ALL IT TAKES
makes 12 muffins
- 3/4 cup granulated sugar
- 1 cup non-dairy milk (soy, almond, coconut, etc.)
- 1/3 cup applesauce
- 2 teaspoon lemon juice
- 1 tablespoon white distilled vinegar
- 2 cups whole wheat flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 2 lemons
- 1 1/2 cups frozen blueberries
Heat oven to 400°F. Lightly oil 12-cup muffin pan.
In a large bowl, mix together the sugar, milk, applesauce, lemon juice and vinegar. Set aside.
In a smaller bowl, blend the flour, soda, salt and lemon zest. Add the flour mixture to the wet ingredients, stirring until just blended. Gently fold in the blueberries.
Fill muffin cups 3/4 full. BAKE 18 to 20 MINUTES, until toothpick inserted in center comes out clean. Remove from oven and allow to cool 5 minutes before removing muffins from pan. Finish cooling muffins on a cooling rack.
Store cooled muffins in a container with a lid. Muffins can be left in the container out on the counter or chilled in the fridge.