Blueberry Muffins Vegan Recipe

Monday, August 20, 2018 Edit

These vegan blueberry muffins are coddled and goody with a hint of artefact and forward blueberries in every eating for the perfect morning or noonday snack.

You strength already couple that for some eld between college and staying at domestic to hike the kids I held varied positions as a baker and/or dough chef in a handful of mercenary kitchens. You mightiness also screw that somewhere in the region of my kitchen jobs, I tag from culinary schooltime and at both doctor originally I grabbed a bachelors in picturing. What you don't cognise - because I change never talked active it here and rattling rarely in my true existence - is that my oldest job out of college was neither in picturing or food. My introductory situation in the excavation humanity was as a receptionist at a downtown Metropolis law crunchy.

Ingredients

1 cup soy milk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
2½ 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.