Blueberry Muffins with Substance (Soy-Free)


Makes 1 dozen muffins


  • 1/4 cup vege or extra light olive oil
  • 2/3 cup sugar or evaporated cane juice
  • 1/3 cup unsweetened applesauce
  • 2 eggs
  • 1/2 cup orange juice
  • 2 tsp vanilla
  • 2 cups whole wheat or spelt flour
  • 2 tsp baking powder
  • 1 tsp grated orange peel
  • 1/4 tsp salt

2 cups fresh blueberries (I love using the wild ones, and frozen will work in a pinch, just let them defrost a bit while you are putting the muffins together.

Preheat oven to 375 F. Combine the oil, sugar, applesauce, eggs, orange juice, and vanilla. In another bowl, mix together the flour, baking powder, orange peel, and salt. Mix the dry ingredients into the liquid and combine gently. Do not overmix – batter may be lumpy.  Fold in the blueberries. Bake in lightly oiled or sprayed muffin tins for 30 minutes, or until done!

For a little added Omega-3's I like to add 2 Tablespoons or so of ground flaxseed.  This recipe works well with various flours.  Spelt flour makes a particularly hearty and flavorful muffin.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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