Ingredients

The following ingredients have 12 Servings
  • 1/2 cup granulated cane sugar or light brown sugar
  • 1/3 cup maple syrup
  • 1/4 cup apple sauce
  • 1/4 cup oil (I used avocado oil)
  • 1/3 cup soy milk
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 tablespoon ground flax seeds
  • 1 3/4 cup quick oats
  • 1 1/4 cup+ 2 tbsp all purpose flour (I used gluten free, regular works too)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 ½ cups fresh or frozen blueberries

Instruction

  • Preheat the oven to 425 degrees Fahrenheit. 
  • Whisk together the 1 tbsp ground flax seeds plus 2.5 tbsp of water in a small bowl and set aside. If you are not vegan, just sub for a real egg, this recipe works really well either way!
  • In a large bowl, whisk together all wet ingredients including the flax egg once thickened. 
  • Whisk in the dry ingredients aside from the blueberries until well combined.
  • Fold in the blueberries and mix until evenly incorporated. 
  • Use a medium cookie scoop, spoon, or 2 tbsp and add the batter to a lined muffin tray. You want to fill them up nearly all the way. I fill them about 3/4 of the way and then use any extra batter in ones that aren't as full. Top with additional blueberries and a sprinkle of sugar if desired. 
  • Bake at 425 for 5 minutes, lower the oven to 350 degrees and bake for an additional 18-22 minutes. The higher initial temperature will help the muffins rise properly without drying them out.
  • The tops should be slightly golden brown and a toothpick should come out clean when they are done. It's ok if there are a few crumbs on the toothpick, as long as it's not really wet. 
  • Remove from the oven and let cool as is for about 10 minutes, then remove from the muffin tray to finish cooling.