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These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild blueberries, use them—they are perfect for muffins because they’re tiny and distribute beautifully without making the muffin soggy. If you use larger berries, like blackberries, slice them in half; otherwise they’ll be too large. If you use frozen berries, bake the muffins for 26 minutes. If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don’t overbake.
From Forks Over Knives: The Cookbook.
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Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.
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Comments (9)
Delicious! I only had one third cup of apple sauce instead of one half so I made up the difference in liquid with unrefined coconut oil. I used fresh blueberries and baked for the minimum time and they were perfect. This is a great recipe that I will be adding to my favorites. My 22 year old vegan daughter thought these muffins were amazing.
Can I use almond flour instead of wheat flour?
very good! not overly sweet. i think it doesnt need as many blueberries though; the blueberries were ending up at the bottom and making it hard to hold the muffins without getting sticky.
I’ve made these so many times! They are delicious. I make a double batch and freeze them.
Very good! I made them with blueberries and oats. I’ll put less salt in it next time
I love these so much! Perfectly sweet and perfectly delicious! And SO easy to make!
Can you substitute almond flour for the whole wheat flour requested ? Thank you
these are ridiculous….i wish i had never found this recipe because i could not stop eating muffins. also they take about ten minutes to make.
These are my family’s favorite muffins.