Blueberry Muffins

  • 09 Apr - 15 Apr, 2022
  • Mag The Weekly
  • Cookery


· 2 eggs, lightly whisked

· 1 cup apple sauce, unsweetened

· ½ cup maple syrup or honey

· ¼ cup avocado oil, melted

· 1 teaspoon pure vanilla extract

· 1 teaspoon cinnamon

· 2 teaspoons baking powder

· ½ teaspoon baking soda

· ¼ teaspoon salt

· 2 cups spelt or whole wheat flour

· 1½ cup blueberries


Preheat the oven to 175°C and line a muffin tin with unbleached muffin liners or you can even use a silicone muffin tin. In a mixing bowl, add eggs, apple sauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well to combine, making sure the baking powder and soda have completely dissolved. Add the flour and stir gently to mix. Do not over mix. Add blueberries and give a few stirs. Using a large ice cream scoop, fill 12 openings with the batter. Bake for 22 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let the muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool more. Enjoy!