This is an old post, but I'm revamping it!
(This picture was in the original, and I just can't bare to delete it :)
Another week, another awesome ingredient for MMAZ!! Blueberries!
Even though this was one of my first recipes I documented here on CM, it's still my go-to vegan muffin recipe. They're delicious and fluffy and perfect for a pre-run or mid-afternoon snack. Or just because you love muffins. Like me :)
Go check out all the other delicious blueberry recipes this week!!
Blueberry Surprise Muffins
(adapted from my Banana chocolate chip muffins)
makes 9 muffins
3/4 c white flour
3/4 c whole wheat flour
1/2 tsp salt
2 tsp baking powder
1/2 c brown sugar
1 flax egg*
1/4 c applesauce
1 Tbs coconut oil
1/2 c warm almond milk
1 tsp vanilla
1 c blueberries
1 small can raspberry filling
*1 flax egg = 1 Tbs flax seed + 3 Tbs water. Mix in small cup and let sit for 5-15 minutes, until thick.
Whisk flours, salt, baking powder, and sugar in large bowl. Set aside.
In small bowl, combine flax egg, applesauce, vanilla, oil, and milk. Make sure the milk has been warmed to at least room temperature, or else the coconut oil will harden, and not mix well into the batter.
Pour the wet ingredients into the dry, and mix until just combined. Gently stir in blueberries.
In a cupcake pan add liners, or spray, 9 of the 12 cups.
Scoop a small amount of the batter into each of the 9 cups. Then, spoon about a tablespoon of the raspberry filling on top of the batter.
Put the remaining batter on top of the filling.
Bake for 15-18 minutes at 400 degrees.
A few notes!
- you can definitely use all white flour if you don't like the taste of wheat (whaaat?) I would reduce the amount of milk to 1/4 cup
- you can also use any type of milk, a regular egg, and any type of oil, they'll turn out with any combination that you have on hand! (not that I'd know... from making so many muffins....)
Gimme that muffin.