In Honor of National Blueberry Muffin Day- a recipe

Today is National Blueberry Muffin Day! But don't rush out to your nearest Dunkin Donuts or bakery just yet! The majority of mass-produced muffins are just fat and calorie packed, unhealthy, bricks of artifical ingredients. Some of them don't even have real blueberries! The same goes for those boxes of muffin mix you buy at the grocery store. Just dump in a bowl and add eggs and oil? Simple. Yes! Wholesome and nutritious? NO!  

Just because you are trying to eat healthy doesn't mean you can't have a blueberry muffin now and then. With a cup of hot tea, they are so satisfying, slightly sweet, and bursting with gorgeous, nutritious, fresh blueberries in every bite. Make them yourself. It doesn't take much time or effort  The beauty of baking your own muffins is: you know every single ingredient in them because you added everything yourself.

That being said, here is a wholesome, VEGAN recipe for Blueberry Muffins. They are made with all-purpose flour (to help make them lighter) and whole wheat flour (to boost the nutritional value). If you want to use only whole wheat flour, go ahead but in keep in mind, your muffins will be very heavy if you do. And don't skip the flax seed and water. This is your subsitute for eggs.

Dry ingredients:

1 1/4 cup all purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
5 Tbsp sugar

Wet ingredients:

3/4 cup plain soy milk
3oz organic,unsweetened apple sauce
1/4 cup vegetable oil
1 Tbsp ground flax seed
3 Tbsp water

1 cup blueberries
Mix 1 Tbsp ground flax seed with 3 Tbsp water. Set aside.
In one bowl combine all the dry ingredients and mix together.
In another bowl combine wet ingredients and stir around.
Add wet ingredients to dry ingredients together with 1 cup blueberries and mix until combined but not smooth. Do not over mix,  few lumps are absolutely fine.
Spoon mixture into greased muffin pan filling each tin 3/4 full. Bake 20 min in the oven preheated to 375°F

Enjoy. These are Cynfully Good!