Lemon Blueberry Muffins (Egg-Free)
 
 
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Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup sugar
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • zest of 2 lemons
  • 1 cup applesauce
  • ½ cup milk (could use soy or almond milk)
  • ¼ cup oil (vegetable or coconut oil)
  • ¼ cup honey
  • 1 teaspoon pure vanilla extract
  • 1 heaping cup fresh blueberries (from a ½ pint container)
  • 2 more teaspoons flour, any kind
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and all of the lemon zest. Use a whisk or your fingertips to mix the ingredients together well, making sure you work the zest into the dry ingredients.
  3. In a medium bowl, whisk together the applesauce, milk, oil, honey and vanilla. Add the wet ingredients to the dry ingredients and mix using a large spatula until just combined.
  4. Toss the fresh blueberries with a few teaspoons of flour to coat them so they don't sink to the bottom of the muffins. Add the blueberries to the muffin batter and fold in gently.
  5. Scoop the muffin batter into a greased or paper-lined muffin tin, filling each about ¾ full. I like to use a cookie dough scoop for mini muffins.
  6. Bake at 350 degrees for 12-13 minutes for mini muffins and 17-18 minutes for regular size muffins. Let the baked muffins cool slightly in the pan before moving to a cooling rack to cool completely.
Notes
Store on the countertop for up to three days in an airtight container. You could also store the muffins in a freezer bag inside the freezer for up to one month. Just pull out however many you need and thaw in the microwave or on your countertop.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/lemon-blueberry-muffins-egg-free/