Whole Wheat Blueberry Muffins
Delicious vegan blueberry muffins bursting with juicy blueberries and lemon zest. Made with whole wheat flour and half the sugar of regular muffins!
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Servings: 9 muffins
Ingredients
- 120 ml (½ cup) soy milk
- ½ lemon, zested & juiced about 1 tbsp lemon juice
- 120 grams (½ cup) applesauce
- 1 tsp vanilla extract
- 52 grams (¼ cup) avocado oil, canola oil, vegetable oil, or melted coconut oil
- 120 grams (1 cup) whole wheat flour
- 90 grams (¾ cup) all purpose flour
- 60 grams (5 tbsp) granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 cup fresh or frozen blueberries**
Instructions
- Preheat oven to 375°F. Line a muffin pan with muffin liners or parchment paper and set aside.
- In a large bowl, whisk together milk, lemon juice & zest, applesauce, vanilla extract, and oil.
- In a separate bowl, whisk flours, sugar, baking powder, and baking soda. Add a pinch of salt if desired.
- Add dry ingredients to wet and stir until just combined. The batter will be quite thick, but if it seems too dry you can add in another tablespoon or two of soy milk.
- Optional: If you have time, cover the bowl and let the batter rest for 20-30 minutes. This will give the flour time to hydrate, resulting in softer, taller muffins.
- Gently fold in the blueberries.
- Divide the batter among the muffin cups. Bake 25-30 minutes, until golden brown on top and a toothpick inserted in the middle of a muffin comes out clean.
- Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
- Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze up to 3 months.
Notes
Blueberries: If using frozen blueberries, do NOT thaw.