SERVES 12
There is nothing like waking up to the smell of hot blueberry muffins fresh out of the oven. This will have you wishing every day was Saturday.
1 CUP WHOLE WHEAT FLOUR
¾ CUP UNBLEACHED ALL-PURPOSE FLOUR
¼ CUP WHEAT GERM
1½ TEASPOONS BAKING SODA
PINCH OF SALT
1 CUP UNSWEETENED COCONUT MILK
1 TABLESPOON APPLE CIDER VINEGAR
½ CUP PURE MAPLE SYRUP
¼ CUP MELTED COCONUT OIL
1 TEASPOON VANILLA EXTRACT
1¼ CUPS FRESH BLUEBERRIES
1. Preheat oven to 375°F.
2. Insert paper liners in a 24-cup mini-muffin pan.
3. In a mixing bowl, whisk together the flours, wheat germ, baking soda, and salt.
4. In a small bowl, combine the coconut milk and apple cider vinegar.
5. In a separate bowl, whisk together the maple syrup, coconut oil, and vanilla extract.
6. Gently beat the maple syrup mixture into the dry ingredients and stir until smooth and combined.
7. Whisk in the coconut milk mixture and then fold in the blueberries.
8. Immediately spoon the batter into the prepared muffin pan and bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.
9. Cool the muffins for about 10 minutes before serving.