This recipe was definitely a hit in the vegan cafeteria I used to manage. I love it!

Some people did say it was a little sweet, but many students enjoyed it. (I did work at an international school which did have people who weren’t used to sweet breakfasts, so taste buds were varied.) You can modify this recipe to your liking, and please tell me how it goes!

Here was our cafeteria trusted blueberry muffin recipe:

Here’s the recipe:

Dry Ingredients:
1 Tbs Baking powder
1 tsp. Salt
3 c. Whole Wheat Flour
2 c. Frozen Blueberries

Wet Ingredients:
1 1/2 c. Water
1 1/4 c. Honey***
1 Tb. Vanilla
3/4 c. Oil

Mix wet ingredients. Mix dry ingredients. Then mix all the ingredients together. Place muffin cups in muffin pans and spray them with an olive oil spray or another spray so the mixture won’t stick to the cups. Allow your mixture to fill about 3/4 of muffin cups, and bake it at 350 F for 35 minutes.

These are OpenSourceVegan.com’s preferences:
1. OSV prefers to use Rumsford aluminum free baking powder.
2. OSV uses alcohol free vanilla in all of its recipes that call for vanilla.

***If you don’t use honey, then you can use agave nectar as a substitute.

• Tweet