Blueberry Muffins

You only need one bowl to make these blueberry muffins. They’re quick and easy, with a golden top and a moist and tender center bursting with blueberries.

Prep time:  15 minutes

Cook time: 25 minutes

Yields: 6-8 Muffins


  • 1 Cookie Mix Starter Pack
  • 1 teaspoon baking powder
  • ½ cup plant-based milk
  • ¼ cup unsweetened applesauce
  • 2 tablespoon lemon juice
  • 1 cup blueberries, frozen or fresh


    1. Preheat oven to 375°F.  Line muffin tins with parchment paper muffin/cupcake liners.  
    2. In a medium-sized bowl, place the contents of the Cookie Mix Starter Pack and baking powder and combine thoroughly. Add the plant-based milk, applesauce, and lemon juice and mix until fully incorporated.  Gently fold in the blueberries.  
    3. Scoop ¼ - ⅓ cup of batter into each muffin cup, making 6-8 muffins. Bake for 25 minutes or until the edges are dark golden brown or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out clean. 


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