Vegan Blueberry Muffins

Man look, anytime you have a sweet tooth that needs to be satisfied without overdoing it, bookmark this page and remember I told you so.

Processed with VSCO with 5 preset
Processed with VSCO with 5 preset

I ate a whole pan by myself so that should tell you something. Really easy to make and as I always say, get creative with it! This is just a base recipe that was tweaked. If you don’t like blueberries, add other fruits. Cherries, apples, don’t even matter. Walnuts or pecans would also be a dope addition!

Ingredients

  • 1 Cup Almond Milk
  • 2 Cups All Purpose Flour
  • 1/2 Cup Coconut Sugar + 2 Tbsp
  • 1/4 Cup Canola Oil + 2 Tbsp
  • 1 Tsp Apple Cider Vinegar
  • 1 Tsp Vanilla Extract
  • 1 Tsp Salt
  • 2 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • Zest of 1 Lemon
  • 1 Cup Fresh Blueberries

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Directions

  1. Preheat oven to 375.
  2. Whisk together milk and apple cider vinegar, set aside.
  3. Combine flour, baking soda, baking powder, salt together and set aside.
  4. Whisk together sugar, canola oil, vanilla extract, and lemon zest until combined.
  5. Add the milk/vinegar to sugar mixture and stir until combined.
  6. Add in the flour mixture and mix in. Be careful not to mix it too much!
  7. Fold in blueberries.
  8. Spoon equally into muffin tin lined with cupcake liners. Makes 12 cupcakes
  9. Bake for 20-25 min.
  10. Enjoy
  11. Clean up after yourself!
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