Vegan Blueberry Muffins
A fluffy, moist crumb studded with sweet, juicy blueberries. Oil-free & vegan, these muffins make a healthy breakfast or snack any time of day.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12 small muffins
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 tbsp lemon juice
- 1/4 cup soy milk
- 1/2 cup applesauce
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 cup whole wheat pastry flour
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup blueberries
Preheat the oven to 350°F. Line a muffin tray with muffin liners, or grease muffin tin to prevent sticking.
Mix together flax and water and set aside.
Combine lemon juice and soy milk and set aside. The milk will curdle as it sits but this is okay.
In a large bowl, combine apple sauce, tahini, maple syrup, and vanilla.
Sift whole wheat pastry flour, almond flour, baking soda, baking powder, and cinnamon, making sure there are no chunks of flour/baking powder.
Add dry ingredients to wet and mix until just combined. Add in the blueberries and stir gently.
Fill up each muffin liner about 3/4 full, keeping in mind that they will rise while they bake. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from muffin tray to a cooling rack until completely cooled.