Best Blueberry Muffins Ever

Best Blueberry Muffins Ever

I haven’t posted many recipes lately, but that doesn’t mean I haven’t been cooking. I made my three year-old granddaughter blueberry muffins today from a recipe I’ve been tweaking for many years. She proclaimed them as yummy.

Best parts about the recipe are that it is simple to make, loaded with fruit, and can easily be made vegan and/or low carb.

Yield is about a dozen large size muffins.

1½ c (6.4 oz) whole wheat flour*

¼ c (0.92 oz) whole golden flaxseed meal**

1/3 c (2.3 oz) sugar or equivalent sweetener

½ tsp salt

2 tsp baking powder

1/3 c (2.5 oz) canola or coconut oil***

1/3 c unsweetened milk (dairy, soy, coconut, almond)

½ c (4.4 oz) unsweetened applesauce

1 egg****

1 pint (about 11-12 oz) fresh blueberries, washed and picked over for stems

Preheat oven to 400F.

Grease 12 muffin cups, or use paper or foil liners.

Whisk together the flour, flaxseed, sugar, salt and baking powder in a large bowl.

Whisk vegetable oil, milk, applesauce and egg together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries.

Spoon the batter into the prepared muffin cups, filling them about even with the top of the pan.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

*You can use hard red or softer white whole wheat flour. The red whole wheat, like stone ground, has a nuttier flavor. White whole wheat has a texture and flavor somewhere between red and all-purpose flour. If you want to reduce carbs, use half whole wheat and half low carb flour, such as King Arthur’s Keto Flour.  

**You can use brown instead of golden whole flaxseed; the brown has a nuttier flavor and is a bit chewy, while the golden has a buttery and sweeter taste.

***Might need to melt coconut oil so it mixes well with the other liquids. Easiest way, so the oil doesn’t get too hot for the eggs, is to melt in the microwave at 10-15 second intervals. Then add the milk, applesauce and finally whisk in the egg.

****To make vegan, dissolve 1.5 tsp of Egg Replacer in 2 tsp of warm water before adding to other liquids.

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