These muffins are cholesterol free, vegan and moist. They contain blueberries which are high in antioxidants, they are easy to prepare and delicious and definitely will not stay around long.
- 2 cups whole wheat pastry flour
- 1 1/4 cup almond milk (may use rice or soymilk)
- 1 cup turbinado sugar
- 1 cup blueberry fresh or frozen
- 1/4 cup oil
1 Tbs ground flaxseed
- 1/2 tsp vanilla
- 1 tsp lemon zest
1 tsp non-aluminum baking powder
- 1/2 tsp almond extract
- 1/4 tsp sea salt
Folding in blueberries:
Filling muffin pan:
Preheat oven at 375 degrees. Line muffin tin with greased muffin liners or simply grease muffin cups and set aside. Combine flour, sugar, flaxseed, baking powder and salt in a bowl. Then mix milk, oil, vanilla, almond extract, and lemon zest in separate bowl. Place liquid ingredients in dry ingredients and whisk until batter is smooth. Fold blueberries into batter gently (do not defrost blueberries in order to prevent them from bleeding in the batter), then spoon batter into muffin tin and bake for 20 -25 minutes or until tooth pick comes out clean. Place on wire wrack for about 5 minutes then remove to cool.