Recipe:
Servings: 8
Total Time: 30 minutes
1 1/2 cups flour (can sub gluten-free)
1/2 cup white sugar (can sub any other granulated sugar)
2 tsp baking powder
1/2 tsp salt
1/3 cup oil (can sub nut butter)
1/4 cup applesauce
1/3 cup plant milk
1 cup frozen blueberries (can use fresh)
extra sugar to sprinkle (optional)
Preheat oven to 400°F and grease muffin tin.
Add the flour, sugar, baking powder, and salt in a medium bowl and whisk to combine. Add the oil, applesauce, and milk and whisk until smooth.
Fold in the blueberries.
Fill muffin cups to the top and bake 20 to 25 minutes
Top with a sprinkle of sugar and enjoy!
Blueberry muffins are my favorite type of muffins! I can't remember the last time I've had a good blueberry muffin and these really satisfied my cravings. Muffins are a great on-the-go or last minute breakfast that can last you all week! These are not the most nutritious but there are ways to making them more filling like adding a nut butter to them or on them! I found that using frozen blueberries works better than fresh because they don't leak and spread as much and they hold their shape better. Plus, frozen blueberries are more affordable (especially at Aldi)! If you wanted to, you could use coconut or brown sugar instead of the white sugar or even granulated stevia. I actually used a gluten-free flour blend to make these so I know that will work but regular flour always does the trick also! Comment down below if you try this recipe and what you did or would do differently!
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