VEGAN BLUEBERRY MUFFINS
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup almond milk (or any non-dairy milk)
1/4 cup vegetable oil (or melted coconut oil)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
INSTRUCTIONS:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with oil.
Prepare the wet ingredients:In a large mixing bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well combined. Let it sit for a few minutes to curdle slightly.
Combine dry ingredients:In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Mix wet and dry ingredients:Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Fold in blueberries:Gently fold in the blueberries until evenly distributed throughout the batter.
Fill muffin tin:Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake:Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Cool and enjoy:
Vegan Blueberry Muffins
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup almond milk (or any non-dairy milk)
1/4 cup vegetable oil (or melted coconut oil)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with oil.
Prepare the Wet Ingredients: In a large mixing bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well combined. Let it sit for a few minutes to curdle slightly.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Fold in Blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.
Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips:
If using frozen blueberries, do not thaw them before adding to the batter to prevent the batter from turning blue.
For an extra burst of flavor, you can add a teaspoon of lemon zest to the batter.
Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Enjoy your vegan blueberry muffins!