For as long as I can remember, blueberry muffins have been in my diet. I love them for breakfast, a mid-day snack, dessert or pretty much at any time of the day. I’ve experimented with a lot of recipes in the past, but found that this one makes the perfect crispy muffin tops and an equally amazing fluffy consistency. It takes about 10 minutes to prepare and you only need one bowl. How perfect is that?
Baking Tools:
1 bowl
Mixing tools
Cupcake or muffin baking tray
Muffin liners
Measuring cups and spoons
Ingredients:
1 cup almond milk or any non-dairy milk substitute
2 cups of whole wheat flour
3/4 cup apple sauce (you can sub this with coconut yogurt too)
1 cup fresh blueberries
1 cup coconut sugar
1/4 cup coconut oil
1 tbsp. brown sugar
1 tbsp. baking powder
1/4 tsp. salt
Process:
In a bowl, mix all ingredients in any order. Don’t over mix. Add batter to muffin liners and garnish with more blueberries and brown sugar. Bake for 20 to 30 minutes at 350 degrees or until edges appear golden. Store in fridge for 5 days or in freezer for 2 months.
