• 1 1/2 cups flour (I like 1 cup white spelt and 1/2 whole wheat)
  • 1/2 cup wheat germ (raw or toasted will do)
  • 3 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • a little less than 1/2 cup turbinado sugar
  • 1/4 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract
  • 3/4 cup plain soymilk plus 1 teaspoon apple cider vinegar
  • 3 tablespoon canola oil (or preferred oil)
  • 1 1/2 cups blueberries (thawed or fresh)
  • cinnamon-turbinado sugar for the top


Preheat oven to 350 degrees. In a large bowl, whisk or sift flour, wheat germ, baking powder and salt. In a small bowl, combine vegan sugar, apple sauce, vanilla, soy milk + vinegar and oil. Add wet ingredients to dry and combine. Fold in blueberries. Pour into muffin tins and sprinkle tops with cinnamon-vegan sugar. Bake for about 30 minutes. Enjoy!

* I make several versions of this muffin and people always rave. Add a mashed up ripe banana, experiment with different flours, use grape or apple juice instead of soy milk or forget the oil altogether. You can also add a lot less vegan sugar or use vegan maple syrup instead.

Serves: 6-20, depending on tin size

Preparation time: 15 plus