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Blueberry Muffins

What you need: 

1 1/2 cups flour (I like 1 cup white spelt and 1/2 whole wheat)
1/2 cup wheat germ (raw or toasted will do)
3 tablespoon baking powder
1/2 teaspoon sea salt
a little less than 1/2 cup turbinado sugar
1/4 cup unsweetened apple sauce
1 teaspoon vanilla extract
3/4 cup plain soy milk plus 1 teaspoon apple cider vinegar
3 tablespoon canola oil (or preferred oil)
1 1/2 cups blueberries (thawed or fresh)
cinnamon-turbinado sugar for the top

What you do: 

Preheat oven to 350 degrees. In a large bowl, whisk or sift flour, wheat germ, baking powder and salt. In a small bowl, combine vegan sugar, apple sauce, vanilla, soy milk + vinegar and oil. Add wet ingredients to dry and combine. Fold in blueberries. Pour into muffin tins and sprinkle tops with cinnamon-vegan sugar. Bake for about 30 minutes. Enjoy!
* I make several versions of this muffin and people always rave. Add a mashed up ripe banana, experiment with different flours, use grape or apple juice instead of soy milk or forget the oil altogether. You can also add a lot less vegan sugar or use vegan maple syrup instead.

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this is really good, except i skip the oil and add vegan yogurt instead of applesauce.  they get bitter if you add too much baking soda


Amazing!!! I used whole wheat flour and used 1 cup of sugar cuz i found they were not sweet enough the first time.


I must have screwed this up! they have a very bitter taste to them... what could I have done wrong that would make them bitter?

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