Blueberry Bliss Muffins

Since I've been preggers (2 weeks to go BTW!), I've been loving the basics.  There's nothing quite like a good ol' fashioned blueberry muffin - especially when it's guilt-free and health-full.  These moist and fluffy little guys are packed with antioxidants, fiber and omega-3's.  And since I used a combination of oil and apple sauce to lower the fat, you have no excuse not to try them!



Makes 8 large muffins

2 cups whole wheat pastry flour
2⁄3 cup sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt

1 cup nut milk (I used hazelnut - soy or almond would work too.  Rice will not.)
1 tsp apple cider vinegar
1⁄4 cup canola oil
1⁄4 cup unsweetened apple sauce
2 tsp vanilla extract

1 1⁄2 cups frozen blueberries, rinsed
2 Tbsp ground flax seeds
1 Tbsp chia seeds (optional)

Preheat oven to 375° F.  Grease your muffin tin.

In a small bowl, mix the nut milk and apple cider vinegar. Let sit to curdle.

In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.  Make a well in the center of the dry mixture.

Add the oil, apple sauce and vanilla to the milk mixture and stir.  Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries, flax, and chia seeds and stir until well combined. 

Fill muffin tins 3⁄4 of the way and bake for 25-30 minutes until muffins are golden brown on top and a knife or toothpick comes out clean.