Food, Organic

Blueberry Muffins, Vegan Style!

Hi, friends!  Just made these and, they are yummeeee!…light, fluffy, a little bit of crunch, yet smooth…all at the same time.  🙂
Vegan Blueberry Muffins
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings: 12
Calories: 160 kcal
Ingredients:
  • 1 cup plant-based milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  •  teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons granulated sugar
  • ¼ cup + 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1½ – 2 cups fresh blueberries
Instructions:
  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soymilk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix – a few lumps are okay. Fold in blueberries.
  5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
  6. Remove from heat and allow muffins to cool before removing from pan.

Love,

Lisa

www.mydarlingvegan.com

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