These vegan blueberry muffins are moist, fluffy, and packed with fresh blueberries. They are so good, no one will ever know they are healthy unless you tell them. And even then, they won't believe you!
2. In a large bowl, mix together all dry ingredients: whole wheat flour, baking powder, baking soda, salt, sweetener of choice.
3. In a medium bowl, whisk together apple sauce, plant milk, vanilla, vinegar, and date paste (if using).
4. Pour the well-blended wet mixture into the large bowl with dry ingredients.
5. Add blueberries to bowl and mix well.
6. Spoon or scoop batter into a non-stick pan. I like to use a trigger ice cream scoop for this. I don't recommend using paper cups because they stick too much.
7. Place in oven and bake for 25 minutes.
8. Remove from oven, allow to cool, and serve for breakfasts or a snack.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making this muffin recipe
Mixing- Don’t skimp on the large bowl size. I love having enough room to combine the dry and wet ingredients with plenty of stirring room.
Baking- I highly recommend the non-stick silicone muffin pans. Using paper muffin cups is not advised because the paper tends to stick to the muffins after being baked since they are not oily like traditional muffins. Remember to place it on a baking sheet to support it.
Doneness- Test the doneness of the muffins after 20-25 minutes with a toothpick inserted into the middle of one. When the toothpick comes out clean, they are ready.
Mini muffins- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.