EXCLUSIVE RECIPE: Whole-Wheat Blueberry Muffins

EXCLUSIVE RECIPE: Whole-Wheat Blueberry Muffins


- Media Credit: Gabriel Miller
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When it comes to breakfasts that travel well, muffinsare always a great choice
5 from 2 votes


  • 1/2 cup plant based milk
  • 1/2 cup unsweetened
  • applesauce
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 cup blueberries


  • 1. Preheat the oven to 375°F.
  • 2. In a large bowl, mix together the milk, applesauce, maple syrup, and vanilla.
  • 3. Stir in the flour and baking soda until no dry flour is left and the batter is smooth.
  • 4. Gently fold in the blueberries until they are evenly distributed throughout the batter.
  • 5. In a muffin tin, fill 8 muffin cups three-quarters full of batter.
  • 6. Bake for 25 minutes, or until you can stick a knife into the center of a muffin and it comes out clean. Allow to cool before serving.
This recipe was republished with permission from Gabriel Miller.
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