Blueberry Muffins

Prep: 20 minutes Cook: 25 minutes

Serves:12 muffins

By Mary McDougall
Make these in silicone muffin pans and just pop them out when they are done!


  • 1 cup whole wheat pastry flour
  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • 1/8 tsp sea salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup agave nectar
  • 1/2 cup non-dairy milk
  • 1 tsp vanilla
  • 1 tsp lemon jucie
  • 1 tbsp egg replacer mixed in 1/4 cup warm water
  • 1 cup blueberries


Preheat oven to 350 degrees.

Mix dry ingredients together in a large bowl. Combine wet ingredients together in another bowl. Pour the wet ingredients over the dry and mix lightly. Gently fold in the berries, mixing as little as possible. Over mixing makes the muffins tough.

Bake in non-stick muffin pans until lightly browned, about 25 minutes.

Hints: If you can't find white whole wheat flour in your markets, use all whole wheat pastry flour. Honey may be substituted for the agave nectar, if desired. To use frozen blueberries in this recipe, thaw first, then toss gently with a tablespoon of flour (this helps keep the berries whole).