These muffins are very similar to my Sunshine Muffins, with a few small changes, and the addition of blueberries and poppy seeds – yummy. I have only used fresh blueberries in this recipe but frozen (thawed) would work too. These go VERY quickly in my house.
Ingredients
- 1 cup unsweetened non-dairy milk
- 1 tsp apple cider vinegar
- 1 cup whole wheat pastry flour
- 1 cup oat flour
- 1/3+1/4 cups raw/unrefined sugar i.e. Sucanat
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/4 tsp nutmeg
- 1 TBS poppy seeds
- 1/4 cup applesauce or mashed banana
- 1 tsp vanilla
- 1.5 TBS grated lemon zest
- 1/4 cup fresh lemon juice
- 1 cup blueberries
Servings: muffins
Units:
Instructions
- Preheat oven to 350 degrees.
- Combine vinegar and non-dairy milk and let sit 5 minutes.
- In large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg, poppy seeds, and sugar.
- In small bowl combine non-dairy milk w/vinegar, applesauce or banana, vanilla, lemon juice and lemon zest. Once well combined, add to dry mixture and stir until combined.
- Gently fold in blueberries. Let batter sit a few minutes before transferring to muffin tin.
- Fill lightly greased (or nonstick pan) muffin pan with batter. Fill each opening nearly full. Bake 23 minutes. Let sit 2 minutes before gently transferring to wire rack to cool. The bottoms will be very soft so it's best to let them cool upside down. As they cool, the muffins and blueberries will firm up.
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I just made these and they are amazing!!!! The lemon and zest make these wonderful….I will be making these all the time
I’m so glad!!! Thank you for the feedback, Debra!