Ingredients:

• 2 cups – whole-wheat pastry flour (substitute, if needed, with 1 cup regular whole-wheat and 1 cup all-purpose)
• 1.5 cups – strawberries
• 1 cup – Blueberries
• 1/2 cup – non-dairy milk, like Almond or soy
• 1/2 cup – turbinado Sugar (use maple syrup instead for great flavour)
• 2 tbsp – flax meal
• 1 tsp – vanilla extract
• 4 tsp – baking powder
• 1/2 tsp – baking soda
• 1/4 tsp – salt

Method:

1. Mix the whole-wheat pastry flour, baking powder, baking soda, sugar, and salt in a bowl.
2. Puree the strawberries in a blender along with the non-dairy milk. Place in a bowl. (You can substitute half the strawberry puree with an equal amount of apple sauce for some added sweetness and moistness).
3. Add the flax meal and vanilla extract and mix well.
4. Make a well in the flour and pour in the wet ingredients.
5. Using just a few strokes of your ladle or whisk and mix until everything’s just moistened. Don’t overbeat – a few lumps are just fine.
6. Just make sure you don’t have any visible dry flour.
7. If the batter is too dry, add a little more non-dairy milk and mix it in.
8. Add the blueberries and mix in.
9. Pour the batter into a muffin tin lined with paper liners. If you don’t have paper liners, spray with oil.
10. Sprinkle some sugar over the top of each muffin.
11. Bake the muffins in a preheated 400 degree C oven for 15 minutes or until a toothpick inserted in the centre comes out clean.
12. Cool the muffins on a rack for about 10 minutes, then slide the muffins out of the tin and continue cooling on the rack.
13. Recipe Courtesy: Holy Cow Vegan