This blueberry muffins recipe is one I've converted from an old, old, Betty Crocker recipe. Back in the day, we absolutely loved the B.C. version, so I had to be careful to change it slowly into a oil-free, egg-free, plant-based blueberry muffins recipe. I changed one ingredient at a time each time I made it, so the family wouldn't notice during our plant-based transition. It worked! Nowadays, hubby and the teens gobble up these new and improved muffins just as fast as they did old Betty's. ;D
After you try this recipe, let me know in the comments below. If you tweaked it to suit your diet or family's preference, I would enjoy reading about it.
Let's get baking!
HERE'S ALL IT TAKES
- 3/4 cup nondairy milk
- 1/2 cup applesauce
- 1 tablespoon ground flaxseed
- 2 cups whole wheat pastry flour
- 2/3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cup fresh blueberries
Heat oven to 400ºF. Use a silicone 12-muffin cup pan.
In a medium bowl, beat nondairy milk, applesauce, and ground flaxseed.
In a separate medium bowl, blend flour, sugar, baking powder, and salt. Stir just until flour is just moistened; batter should be lumpy. Fold in blueberries. Do not over stir the batter.
Use a large cookie dough scooper to fill muffin cups 3/4 full. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan.
Store cooled muffins in a container with a loose fitting lid and enjoy them later on in your day. I like to use recycled plastic containers for bread storage.