Blueberry Muffins

Blueberry Muffins
Makes 12 muffins 
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup vegan refined sugar
  • 4 ounces Earth Balance, melted
  • 1 tablespoon distilled white vinegar
  • 1 1/4 cups non-dairy milk (I used hemp milk)
  • 3/4 cup fresh blueberries
  • 1/3 cup applesauce
  • 1/4 cup vegan brown sugar
  1. Preheat your oven to 350 degrees and grease or line a 12 cup muffin tin.
  2. In a large bowl, whisk together the flour, baking powder, salt and refined sugar.
  3. In a separate bowl, combine the Earth Balance, vinegar, apple sauce and non-dairy milk.
  4. Add the wet ingredients to the dry and stir.
  5. Fold in the blueberries.
  6. Fill each muffin cup with batter until they are 2/3 of the way full and bake for 10 minutes.
  7. After 10 minutes, remove the muffin tin, sprinkle brown sugar on the tops of the muffins and place them back in the oven for another 10-15 minutes, until a toothpick can be inserted and removed cleanly. Let your muffins cool in the tin for about 10 minutes.
  8. Remove from tin and eat