Vegan Blueberry Muffins
Serves 1835 mins prep45 mins cook
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 servings
What you need
cup frozen yogurt
tbsp unbleached flour
tbsp vegetable oil
cup granulated sugar
tbsp white vinegar
tsp baking soda
tsp vanilla extract
tsp baking powder
tsp kosher salt
Instructions
1 Preheat the oven to 350°F. Line a muffin tin with baking cups, then spritz with nonstick cooking spray. Set aside. 2 In a medium-sized glass bowl, toss the blueberries in 1 tablespoon of flour. Set aside. 3 In a large glass mixing bowl, ix the flour, baking powder and salt together, whisking until combined. Set aside. 4 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. 5 Add vinegar and baking soda to the wet ingredients, then the vanilla. Stir until incorporated. 6 Sprinkle in the dry ingredients and almond milk, stirring until just combined. 7 Fold in the flour-coated blueberries, folding into the batter gently. 8 Dollop the batter into the prepared baking cups using a cookie scoop. 9 Bake for 20-25 minutes or until golden brown and cooked through, then enjoy warm!View original recipe
