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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Vegan 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
• 3/4 cup raw coconut sugar
• 1 cup almond milk
• 1/3 cup olive oil
• 1 tsp pure vanilla extract
• 1 Tbsp white vinegar
• 1 1/2 cups fresh blueberries

Instructions:

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