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Blueberry Muffins

Blueberry Muffins

Dry:

2 cups whole wheat pastry flour

cup sugar

2 tsp baking powder

1 tsp baking soda

tsp nutmeg

tsp cinnamon


Wet:

1 cup applesauce

cup soymilk (or other non-dairy milk)

2 Tb maple syrup

2 Tb vegetable oil

1 Tb lemon juice

cup fresh or frozen blueberries


Preheat oven to 350 degrees. Mist a 12-cup standard muffin tin with nonstick spray. Combine the dry ingredients in a bowl and mix well. In a separate bowl, combine the wet ingredients (except blueberries) and mix well. Pour into the dry ingredients and mix well with a wooden spoon. Fold in blueberries. Immediately spoon batter into muffin cups. Bake for 20-25 minutes or until toothpick comes out clean.