Vegan Blueberry Muffins
Ingredients
-
½
cup
soy milk (or other nut milk)
-
1
tablespoon
lemon juice
-
⅓
cup
oil
-
¾
cup
cane sugar
-
1½
teaspoons
vanilla extract
-
1
tablespoon
lemon juice
-
2
cups
flour (sifted)
-
2
teaspoons
baking powder
-
1
teaspoon
sea salt
-
¼
teaspoon
cinnamon (optional)
-
pinch
lemon zest (optional)
-
1
cup
blueberries (fresh or frozen)
-
¼
cup
extra blueberries
-
coarse sugar (for sprinkling)
Instructions
- Preheat the oven to 425°F (220°C) and prepare a muffin pan.
- Mix soy milk and 1 tablespoon of lemon juice to create vegan buttermilk.
- Whisk together oil, sugar, vanilla extract, and the other tablespoon of lemon juice for about 3 minutes.
- In a separate bowl, whisk together flour, baking powder, sea salt, cinnamon, and lemon zest.
- Combine the wet and dry ingredients until just incorporated.
- Toss blueberries in flour and gently fold them into the batter.
- Scoop the batter into muffin cups and top with extra blueberries and coarse sugar.
- Bake for 8 minutes at 425°F, then reduce temperature to 375°F and bake for another 13 minutes.
Nutrition Facts (estimated)
Servings
10
Calories
220
Total fat
8g
Total carbohydrates
37g
Total protein
3g
Sodium
324mg
Cholesterol
0mg
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