The start of June brings many things: The end of the school year, the beginning of summer proper, longer days with shorter nights, and Blueberry Season. This June, we’re celebrating the blueberry, the little berry that packs a big punch. They’ve been linked to improving cognitive function, lowering blood pressure, and reducing inflammation… all while tasting so good! Celebrate the blueberry with us this month with this delicious vegan muffin recipe below, perfect for breakfast, snacks, or anytime you want to enjoy a tasty treat. 

Vegan Blueberry Muffins

Ingredients

Muffin Batter

•  1/3 Cup Unsweetened Applesauce (or neutral oil)
• 1 Cup Plant-Based Milk (we used Oat)
• 2 Teaspoons Lemon Juice
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Almond Extract
• 3/4 Cup Sugar
• 2 Cups All Purpose Flour
• 2 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• Pinch of Salt
• 1 Cup Fresh Blueberries

Toppings

• Extra Blueberries
• Turbinado Sugar

Directions

1. Preheat oven to 400F.
2. In one bowl, combine all wet ingredients (Applesauce, Milk, Lemon Juice, Vanilla, and Almond Extract). 
3. Mix in Sugar.
4. Add all dry ingredients (Flour, Baking Soda, Baking Powder, and Salt). Mix until just combined.
5. Gently fold in Fresh Blueberries.
6. Separate the mixture equally into 12 muffin tins.
7. Top with extra blueberries and Turbinado Sugar.
8. Bake in oven for 20-25 minutes, until golden brown.
9. Let cool before enjoying!