Blueberry Muffins

Muffins are something I have loved since graduate school. My lunch would sometimes consist of a coffee and nice big blueberry muffin. At that time I even thought I was having a healthy lunch! But knowing what I know now, I am a little appalled when I think of how much saturated fat and refined white sugar I would unwittingly consume, not to mention all the other unknown ingredients.

​While I of course avoid eating those tasty looking treats from the bakery now, it doesn't mean I have to be totally without. It has taken some experimenting, but I finally have an MS friendly recipe that can fill the blueberry muffin void in my life. So if you are also a fellow blueberry muffin lover, try out the recipe below. If has become a family favorite, and as an added bonus, it is actually pretty quick and easy to whip up! 

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Blueberry Muffin Recipe
vegan, plant-based, refined-sugar free

Ingredients:

• 2 cups whole wheat flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk
• 1 Tbsp white vinegar (or zest and juice of 1/2 a lemon)
• 3/4 cup maple syrup or honey
• 1/3 cup unsweetened applesauce or extra virgin olive oil
• 1 tsp pure vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat oven to 400°F and grease muffin tin with some olive oil.
2. Add the 1 Tbsp vinegar (or lemon juice) to the nut milk and set aside.
3. Combine and mix dry ingredients in a medium sized bowl: flour, baking soda, and salt.
4. In a separate bowl combine wet ingredients: maple syrup, oil, vanilla, milk/vinegar and mix.
5. Add the dry ingredients to the wet ingredients and stir to combine. 
6. Add the blueberries and gently fold them in.
7. Add the batter to the greased muffin tin.
8. Bake about 20 min.
9. Remove from oven and let sit for about 5 min and then enjoy!