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blueberry muffins

Since it's National Muffin Day, we thought we would share one of our favorite and super simple muffin recipes. No guilt or muffin tops will result from enjoying one or two of these little cuties!

Recipe by Forks Over Knives

Servings: 4

Prep/Cook Time: 35 minutes


  • 2/3 c unsweetened plant milk

  • 1 tbsp ground flaxseed

  • 1 tsp apple cider vinegar

  • 2 c whole wheat pastry flour

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 3/4 tsp sea salt

  • 1/2 c unsweetened applesauce

  • 1/2 c pure maple syrup

  • 1 1/2 tsp pure vanilla extract

  • 1 c wild blueberries


  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone liners, or have a nonstick or silicone muffin pan ready.

  2. In a large measuring cup or a bowl, vigorously mix plant milk, flaxseed, and cider vinegar using a fork or a whisk. Set aside.

  3. Into a large bowl, sift flour, baking powder, baking soda, and salt.

  4. Make a well in the center of the dry ingredients and pour in flaxseed mixture. Add applesauce, maple syrup, and vanilla, and stir wet ingredients in the well. Incorporate dry ingredients into wet ingredients until moistened (do not overmix). Fold in berries.

  5. Fill each muffin cup three-quarters full and bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 26 minutes.

  6. Let muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove.



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