These muffins are phenomenal. I mean, pay $5 at Starbucks without thinking twice good. I think they are, in fact, the best blueberry muffin I have ever had. They are a little sweet, a little chewy, more dense than a cupcake - but in a good way!
Excuse me, I'm going to have to go wipe up the drool from my keyboard, be right back. ;)
Maybe I'll whip up a batch of these while I'm in the kitchen and then give myself a high-five for being totally awesome! :)
HH Plant Based Blueberry Muffins
1 1/2 c wheat flour
1/2 c oats
3 t baking soda
1/4 c brown sugar
1 t cinnamon
1/2 t ginger
1/4 t salt
1 c unsweetened applesauce
1/4 c maple syrup
1 T lemon juice
3/4 c frozen blueberries
What To Do With It:
Preheat oven to 350 degrees F. Line a 12 muffin, muffin tray.
Whisk dry ingredients together. Add wet ingredients, stirring until completely combined.
Fold in frozen blueberries.
Divide between 12 lined muffin cups. Sprinkle with extra oats and brown sugar if desired.
Bake 15-23** minutes.
*I don't buy baking powder and I've been out of cream of tartar for a month, so I improvise a bit and use 3 teaspoons of baking soda and a tablespoon of lemon juice. I don't know how this recipe works using the originally called for 2 t baking powder and 1 t baking soda, but I'm sure it's awesome! :)
**The original recipe says to bake them for 15-18, but mine always take at least 22, so I'd say use your best judgement on the temperament of your oven. It's always easy to add more time! :)