Blueberry Muffins

9 Jun

Photo by: Susan T’s Kitchen

Some of my best memories growing up are from my mom’s kitchen. She was always baking.  


Photo by: Susan T’s Kitchen


1/2  cup unsweetened applesauce (or one egg)

1 tsp of vanilla extract

optional 1 tsp lemon zest

1 cup coconut milk, rice dream (or milk)

1/4 cup canola oil

1 cup all purpose unbleached flour

1 cup wheat flour

1/3 cup sugar in the raw

3 tsp baking powder

1/4 tsp salt

2 cups fresh or frozen berries

Heat oven to 400 and line a muffin pan with  unbleached paper liners.  Set aside. In a large bowl combine the baking powder, salt, flour and sugar.

In another bowl whisk the canola, applesauce, vanilla, lemon zest and milk.  Stir the liquid mixture into the dry mix.   If needed  add more flour. Fold in the berries.

Spoon batter evenly into the muffin cups.  Bake until the muffins are golden brown and a toothpick comes out clean.  Approximately 20-25 minutes.

6 Responses to “Blueberry Muffins”

  1. mydearbakes June 9, 2012 at 2:22 pm #

    Great post! your bakes look sooo delicious! =)

  2. Jenny June 9, 2012 at 4:23 pm #

    These look like they’re bursting with yumminess! They sound really quick and easy to whip up too 🙂

    • Susan T's Kitchen June 9, 2012 at 4:29 pm #

      Give them a try…they are super easy to whip up!

  3. biz319 June 10, 2012 at 3:07 pm #

    Yep, I always add lemon zest to my blueberry muffins too – gives them a little extra kick! 😀

    • Susan T's Kitchen June 10, 2012 at 9:49 pm #

      Amazing what a little zest can do!

  4. Frugal Hausfrau October 21, 2014 at 6:49 am #

    These do look amazing!

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