Add some sweetness to your morning with these Vegan Blueberry Muffins, loved by vegans and non-vegans alike. This is a simple muffin recipe that packs a sweet and slightly tart punch.
1/2cupunsweetened almond milk(can sub any other unsweetened non-dairy milk)
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Instructions
Preheat the oven to 350°F. Line a muffin tin with baking cups, then spritz with nonstick cooking spray. Set aside.
In a medium-sized glass bowl, toss the blueberries in 1 tablespoon of flour. Set aside.
In a large glass mixing bowl, ix the flour, baking powder and salt together, whisking until combined. Set aside.
In another large bowl, combine the sugar, oil and applesauce. (These are the wet ingredients.) Using a hand mixer or a whisk, beat until light and fluffy.
Add vinegar and baking soda to the wet ingredients, then the vanilla. Stir until incorporated.
Sprinkle in the dry ingredients and almond milk, stirring until just combined.
Fold in the flour-coated blueberries, folding into the batter gently.
Dollop the batter into the prepared baking cups using a cookie scoop.
Bake for 20-25 minutes or until golden brown and cooked through, then enjoy warm!
Notes
If you like lemon flavors in your blueberry muffins, add a little bit of lemon zest (1-2 tablespoons) to the batter for lemony zip!