Vegan Blueberry Muffins Recipe

🧂 Ingredients

• 2 ⅓ cups all-purpose flour

  (300 grams)
• 1 cup cane sugar

  (200 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup melted vegan butter, cooled

  (I used earth balance)
• 1 cup unsweetened almond milk

  (room temperature)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla
• 8 oz fresh blueberries

  (1 ½ cup)

Instructions

• 1 Preheat the oven to 375° fahrenheit and prep a 12 cup muffin tin with liners.
• 2 Set aside ¼ cup of the flour.
• 3 Sift together the remaining flour, baking powder, baking soda, and salt into a
  large bowl. Now, add in the sugar and whisk the dry ingredients together.
• 4 In a separate bowl mix together the melted butter, almond milk, apple cider
  vinegar, and vanilla.
• 5 Then add the liquid ingredients to the flour mixture just until moistened. The
  batter will be lumpy.
• 6 Toss the blueberries in the ¼ cup of flour that you set aside and then gently
  fold into the batter.
• 7 Bake at 375° fahrenheit for 22-24 minutes. When done the muffins will be golden
  brown and a toothpick will come out clean.
• 8 Once out of the oven allow the muffins to cool in the pan on a cooling rack for
  10 minutes. Then remove from the pan and enjoy!
• 9 The muffins will keep for about 3 to 4 days at room temperature when covered. Or
  you can store them in the freezer for up to 3 months in a freezer bag or
  airtight container.

Nutrition Info