Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 1/4 tsp sat
- 1/2 tsp chai spice (optional, but so good)
- 1 stick Earth Balance or 1/2 cup coconut oil (I used half and half because of what I had on hand the last time I made these)
- 1 cup sugar
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1/2 cup soy milk (or milk of choice)
- 1 cup frozen blueberries
Instructions
- Preheat the oven to 375 degrees.
- Take out two large bowls. In one, you’re going to combine all the dry ingredients (flour, baking powder, salt, and chai spice, if you choose to add it). In the other, mix together the butter/oil and sugar. I used my stand mixer, but use that or a hand mixer if you can. Then add in the applesauce and vanilla.
- Pour the dry ingredients over the wet and mix until they’re incorporated. Don’t overdo it. Fold in the blueberries.
- Grease some muffin tins. This should make either 12 large or 24 small muffins. Spoon batter into the tins about 2/3 to 3/4 of the way up.
- Bake for 20-25 minutes, maybe a little less if you’re making smaller ones or if the blueberries aren’t frozen.
- Do the toothpick test to make sure they come out clean, then let them cool for about 15 minutes before transferring. Don’t put a lid on them until they’re completely room temperature, so you don’t lose that slight crustiness.
Notes
Enjoy on a sunny morning with your loved ones near and far.
- Prep Time: 15–20 minutes
- Cook Time: 20–25 minutes