Whole wheat blueberry muffins

Recipe from Forks over Knives cookbook:

2/3 c unsweetened almond milk, 1 T ground faxseed, 1 tsp apple cider vinegar, 2 c whole wheat pastry flour, 2 tsp baking powder, 1/4 tsp baking soda, 3/4 tsp salt, 1/2 c unsweetened applesauce, 1/2 c pure maple syrup, 1 1/2 tsp vanilla, 1 c blueberries (I used frozen).

Preheat oven 350 F. In a measuring cup, whisk together the milk, flaxseed and vinegar til foamy and set aside. Sift together all dry ingredients, make a well in center and add milk mixture. Add applesauce, maple syrup and vanilla. Stir til dry ingredients are just moistened. Fold in blueberries. Makes 12 muffins. Bake 22-26 min til knife comes out clean.

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