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5 from 2 votes

Blueberry Muffins

Basic blueberry muffin recipe that's versatile and delicious. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Muffins
Cuisine: American
Keyword: blueberry, esselstyn, holiday, muffins, nooil, oilfree, plant-based, vegan, vegetarian, wfpb, whole food
Servings: 12 muffins
Calories: 145kcal
Author: Crystal Pirri

Ingredients

  • 1.5 cup whole wheat flour
  • 1.5 cup all-purpose flour (or oat flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 cup sugar (or less)
  • 1 tsp vanilla
  • 1/2 cup unsweetened applesauce
  • 1 cup unsweetened soy milk
  • 1 cup blueberries (optional- we often make them without any add-ins and they're delicious)
US Customary - Metric

Instructions

  • Preheat oven to 350°F
  • Lightly spray 12-cup muffin tin with oil, or line with baking cups.
  • Whisk together flours, baking powder, soda, cinnamon and sugar in a medium bowl until well combined.
  • Add applesauce, vanilla and soy milk, stir until just combined.
  • Add blueberries gently, being careful not to over-stir. 
  • Fill baking cups 3/4 full with batter.
  • Bake 15-20 minutes, or until the edges are just golden brown and toothpick inserted in the center comes out clean.

Nutrition

Serving: 1muffin | Calories: 145kcal | Carbohydrates: 30g | Protein: 4g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 61mg | Potassium: 147mg | Fiber: 2g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 1.2mg | Calcium: 53mg | Iron: 1.4mg