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.
0 Preheat the oven to 350°F. Line a muffin tin with baking cups, then spritz with nonstick cooking spray. Set aside.
1 In a medium-sized glass bowl, toss the blueberries in 1 tablespoon of flour using a spoon. Set aside. (This will ensure they don't sink as the muffins bake.)
2 In a bowl, measure out the flour, baking soda, baking powder and salt together. Whisk until combined and set aside.
3 In another large bowl, combine the wet ingredients, which are the sugar, oil and applesauce. Use a hand mixer or a whisk to beat until light and fluffy.
4 Add vinegar, vanilla and almond milk to the wet ingredients. Stir until incorporated.
5 Sprinkle the flour mixture on top of the wet ingredients, and stir until just combined.
6 Add in the flour-coated blueberries, and fold into the batter gently with a rubber spatula.
7 Immediately dollop the batter into the prepared baking cups using a cookie scoop or a spoon. Sprinkle the tops with turbinado sugar, if desired.
8 Transfer the muffin tin to the oven, and bake for 20-25 minutes or until golden brown and cooked through.
9 Remove from the oven, and let cool for a few moments before enjoying warm.
