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Preheat oven to 360 and grease a muffin tin. This recipe makes enough for 12 small standard muffins.
Combine almond milk and apple cider vinegar in a small bowl and set aside to let curdle.
In a large bowl, combine flour, salt, cinnamon, baking powder, and baking soda.
In a separate bowl combine applesauce, sugar, oil, vanilla, and lemon zest.
Add milk to apple sauce mixture.
Pour wet ingredients into dry ingredients and combine with a spatula. Try not to over mix the batter.
Add blueberries into batter once everything is combined. Again, don’t mix too much!
Pour batter into muffin tins. I like to fill them to the top for big, domed muffins.**
Add a few extra blueberries to each muffin top and press in gently. Sprinkle muffin tops with turbinado sugar.
Bake at 350 for 26 minutes, or until a toothpick poked into the center of the muffins comes out mostly clean.***
*The dark sugars make the muffin base turn a nice golden colour. You can use white sugar but the muffins won’t be as rich in colour. Use either coconut or brown sugar, or a combination of both.
**If you fill the muffin tins to the top the recipe will make about 8 large muffins.
***If using frozen blueberries, muffins might take longer to cook since the blueberries cool the batter.
Frozen blueberries will bleed into the batter, turning it blue. Use fresh blueberries to avoid this if desired.