I think everyone knows how much I love muffins. I think they also know I am a big blueberry fan too. How many know I love pumpkin and apple flavors? lol. I haven’t had the opportunity to make pumpkin anything yet, but when I am settled in to my new home next week, one of the first things I plan to make is the recipe Cristine posted for her Frosted Pumpkin Cookies! Yes! They are eggless
In using up ingredients and with today being my last day to bake anything before I am totally packed and on the move, I decided to make this muffin utilizing some blueberries (summer) and homemade apple butter (autumn) I had on hand. They turned out fabulous! It seems as though I have been having better luck since baking vegan and I am oh so pleased about it!
1 cup bread flour
1 cup white whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup apple butter
1/2 cup canola oil
1/2 cup almond milk
2 teaspoons pure vanilla extract
1 cup frozen blueberries
Preheat oven to 375. Lightly spray 12- cup muffin tin with non stick cooking spray.
In a large mixing bowl, stir together flours, sugar, baking powder and salt. Set aside. In large measuring cup measure out almond milk and canola oil. Add vanilla extract and apple butter. Whisk lightly to blend. Make a well in center of dry ingredients. Add wet ingredients and stir gently until no longer dry. Fold in blueberries.
Spoon batter into muffin cups. It should almost fill the entire tin. Bake for 26-30 minutes or until a toothpick inserted comes out clean. Let cool for a few minutes and then transfer to cooling rack to cool completely.