Whole Wheat Lemon Blueberry Muffins

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.