The Best Vegan Blueberry Muffins #vegan #dessert

The Best Vegan Blueberry Muffins #vegan #dessert

These veggie lover blueberry biscuits are delicate and sweet with a trace of lemon and new blueberries in each nibble for the ideal morning or early afternoon nibble.

When I come back to the rudiments – those things I figured out how to make in my first year of preparing – like an exemplary vegetarian blueberry biscuit, I feel quickly transported once again into that season of life – once more into that brilliant activity as a bread pastry specialist where I had the pleasure of working for the absolute most noteworthy individuals, including the ladies who encouraged me such a large amount of what I know now.

Thus these scrumptiously delicate and sweet veggie lover blueberry biscuits speak to far beyond only a basic cake – they speak to the way of life that I picked and wholeheartedly love.

The Best Vegan Blueberry Muffins #vegan #dessert #breakfast #easy #muffin

  • 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 + 2tbsp. granulated sugar
  • ¼ cup + 2 tbsp. canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1½ - 2 cups fresh blueberries

  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.

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