Vegan Blueberry Muffins
Ingredients:
| 2 cups | flour |
| ½ cup | granulated sugar |
| ½ tsp | salt |
| 3 tsp | baking powder |
| ¼ tsp | baking soda |
| 1 ½ cups | blueberries |
| 1 ½ cups | buttermilk (1 tablespoon lemon juice to 1 cup plant-based milk) |
| 1 tsp | apple cider vinegar |
| 4 tbsp | unsalted vegan butter, melted and cooled |
| 1 tsp | vanilla extract |
Icing (optional)
Mix the following ingredients with a mixer:
| 1 tbsp | plant-based milk |
| 1 cup | confectioner's sugar |
| 1 tsp | salt |
| ¼ tsp | vanilla extract |
Instructions:
- Preheat oven to 425 degrees
- Spray muffin-pan with non-stick spray, oil, or use liners
- Whisk dry ingredients together until combined – flour, salt, baking powder, baking soda
- Coat blueberries in dry mixture
- To make buttermilk, add lemon juice to plant-based milk and set aside for 10 minutes
- Combine sugar, butter, and vanilla in a mixing bowl
- Add buttermilk once it has slightly curdled
- Fold wet ingredients into dry ingredients – do not overmix
- Fill muffin liners or tin to the top and bake at 425 degrees for 5 minutes then reduce to 375 degrees and continue to bake for 15-18 minutes, or until golden brown
- Once cooled, top with icing if desired
- Store muffins in refrigerator
Recipe submitted by Tori Kobayashi
