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Vegan Blueberry Muffins
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Description
Delicious muffins that are completely dairy free!
Ingredients
- 1-½ cup Whole Wheat Flour
- ½ cups All-purpose Flour
- ½ cups Brown Sugar
- ½ cups White Sugar
- 4 teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 cup Rice Milk
- 1 whole Lemon, Zested
- ½ teaspoons Vanilla Extract
- 3 Tablespoons Applesauce
- 1 cup Fresh Blueberries
Preparation
Preheat oven to 350 F. Grease or line a 12-count muffin pan with liners. Set aside.
In a large bowl, mix flours, sugars, baking powder and salt with a whisk. Add milk 1/2 cup at a time and mix with a wooden spoon. Mix in lemon zest, vanilla and applesauce and stir until fully combined. Gently fold in blueberries.
Spoon batter into the muffin cups, filling each about 3/4 full. Bake muffins for 22 – 25 minutes until fully baked. Let cool and enjoy!
Recipe adapted from Pot & Kettle.
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