I love to pull out this recipe on special occasions and long relaxing weekends or Holidays! Blueberries just happen to be in season in my neck of the woods, so this is a perfect use for such a beautiful, colorful, flavorful and beneficial berry! I also make these for my musician friends and they love them every time! When I started researching the benefits of sprouting grains, nuts, legumes and seeds I was able to successfully revisit these delicious blueberry muffins with alternative ingredients, and still have wonderful results! There are numerous benefits to sprouting plant foods, which I will get into in a different blog. One good run of thumb when it comes to choosing beneficial foods is: “if it doesn’t’ sprout, throw it out!”
For now, enjoy this delicious blueberry muffin recipe, from my kitchen to yours! My daughter especially loves the swirled batter (as pictured), which happens when you use frozen wild blueberries instead of fresh. Makes a lovely outcome after baking as well, and contains less fat than most traditional muffin recipes!
Beautiful Vegan Blueberry Muffins
Crowd-pleasing, Moist & Fluffy Blueberry Goodness
- 3 Tbsp Coconut oil, at room temperature (not melted, but not too hard)
- 2/3 cup coconut or sucanat sugar
- 1/4 cup apple sauce
- ½ cup plant-based milk (try this one!)
- 1 cup sprouted wheat flour (I like Arrowhead Mills brand)
- 2 tsp baking powder
- ½ tsp sea salt
- 1 cup frozen wild blueberries (for swirly, galaxy effect, you need frozen wild blueberries!)
- Preheat oven to 350 degrees F.
- Cream together coconut oil & sugar. Stir in flax egg then add plant milk.
- Whisk together flour, baking powder and salt in a separate bowl, then add to wet ingredients gradually, until smooth.
- Fold in blueberries.
- Transfer batter to greased 12-cup muffin pan. Fill muffin molds about ¾ full.
- Place muffin pan in bottom rack of oven, and bake for app. 25 minutes.
- Cool for 5-10 minutes, and enjoy!