BF stands for “blueberry-free” (not ‘best friend’ blueberry muffins, though that could work too)! Confused? One of our daughters doesn’t like blueberries, which baffles me. So, when I make these healthy vegan muffins, I first fill a couple of muffin liners with the batter on its own, and then the remaining with the blueberries. I don’t include this step in the directions below, but feel free to make a couple ‘BF’ blueberry muffins yourself if needed! These muffins are delicious – tender, lightly sweet, and with a hint of lemon that accents the blueberries so nicely.
Preheat oven to 375 degrees. In a large bowl, add flours, sugar, baking powder, baking soda (sift in the powder/soda), salt, and lemon zest. In another bowl, first combine the yogurt with the maple syrup/agave, lemon juice, and applesauce, stirring well, and then add in the milk and stir through until well combined. Add wet ingredients to the dry, and mix through until just well combined. Then, quickly but gently, fold in the blueberries. Pour mixture into lined muffin tins (filling 10-12). Bake for 20 – 23 minutes (longer for larger muffins, less time if entire 12 muffins are filled), or until muffins are set in the centre (test by inserting a toothpick or skewer in the centre of a muffin). Remove from oven, cool for a couple of minutes in the pan, and then transfer muffins to cool on a cooling rack.