These vegan blueberry muffins



These vegan blueberry muffins , .


Lentil Shepherd's Pie! A rich, vegan lentil stew topped with homemade mashed potatoes.


These vegan blueberry muffins are the perfect combination of sweet, flaky, buttery, and zesty. Check out why everyone is loving it by clicking the photo above!


Total Time: 30 Minutes, Servings: 4 Servings

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 + 2tbsp. granulated sugar
  • ¼ cup + 2 tbsp. canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon



Instructions :
  • Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
  • In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  • In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
  • 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.
  • Remove from heat and allow muffins to cool before removing from pan.



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These vegan blueberry muffins are the perfect combination of sweet, flaky, buttery, and zesty. Check out why everyone is loving it by clicking the photo above!

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