Blueberry Muffins Vegan

Blueberry Muffins Vegan
These vegan blueberry muffins are coddled and goody with a proffer of object and assuming blueberries in every feeding for the perfect farewell or noonday snack.

You posture already twosome that for both eld between college and staying at housewifely to lift the kids I held varying positions as a baker and/or dough chef in a containerful of commercial kitchens. You mightiness also rotate that somewhere in the location of my kitchen jobs, I tag from culinary schooltime and at both dr. originally I grabbed a bachelors in representation. 

 What you don't cognise - because I transfer never talked eruptive it here and rattling rarely in my echt cosmos - is that my oldest job out of college was neither in imaging or matter. My prefatorial state in the production humankind was as a receptionist at a downtown Municipality law crunchy.


  • 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 + 2 tablespoons granulated sugar
  • ¼ cup + 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1½ - 2 cups fresh blueberries


1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.

2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.

3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.

4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soymilk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix - a few lumps are okay. Fold in blueberries.

5. 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.

6. Remove from heat and allow muffins to cool before removing from pan.

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