Ingredients
- 1¼ c all purpose flour
- 1½ c whole wheat flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ c granulated sugar
- zest of 1 lemon (about 1 tsp)
- 1 tsp ground cinnamon
- 2 flax "eggs" (2 tbsp ground flax combined with 6 tbsp water, let sit 10-15 minutes)
- ½ c loosely packed light brown sugar
- ½ c Silk non-dairy yogurt, blueberry or vanilla flavor
- 1 c Silk cashew milk (vanilla or unsweetened) or Silk almond milk (vanilla or unsweetened)
- 1½ c fresh blueberries
- turbinado sugar to top muffins (optional)
Recipe Description
My husband said he would never have guessed these were vegan if I hadn’t told him. Incredibly moist and loaded with blueberries, these vegan blueberry muffins are a tasty breakfast treat or lunchbox friendly dessert.
Recipe created by the Goodie Godmother. Goodie Godmother is a food blog covering everything from cupcakes to clean eating all created with love and a sprinkle of pixie dust!
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