Vegan Blueberry Muffins
Oh what a mission it was to prepare these muffins. I really wanted them to be healthy with as little fat and white flour as possible so the first time I made them I used mostly whole wheat flour and just a little bit of vegetable oil. The result was a disaster, flat, dry muffins that did not raise at all. I decided that next time I’m gonna stick to the more traditional way. I still used whole wheat flour but in smaller proportion and I added 1/4 cup vegetable. This time my muffins came out perfectly moist and they did grow. They do grow more if you use only white flour because white four is not as heavy as whole wheat but at least this way they’re healthier. I also added ground flax seed mixed with water which was a great substitute for an egg.
Ingredients (12 muffins):
Dry ingredients:
1 1/4 cup all purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
5 Tbsp sugar
Wet ingredients:
3/4 cup soy milk
3oz (small baby jar) apple sauce
1/4 cup vegetable oil
1 Tbsp ground flax seed
3 Tbsp water
1 cup blueberries
Mix 1 Tbsp ground flax seed with 3 Tbsp water. Set aside.
In one bowl combine all the dry ingredients and mix together.
In another bowl combine wet ingredients and stir around.
Add wet ingredients to dry ingredients together with 1 cup blueberries and mix until combined but not smooth. Do not over mix, few lumps are absolutely fine.
Spoon mixture into greased muffin pan filling each tin 3/4 full. Bake 20 min in the oven preheated to 375°F
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