Vegan Blueberry Muffins - Holistic Wellness and Health

Ingredients

  • 1 1/4 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all purpose flour (see notes for substitutions)
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/3 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2cups fresh blueberries
  • 1-2tablespoons coarse sugar, optional, for sprinkling the tops

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Lightly oil a standard muffin pan.
  3. Mix the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your “buttermilk”.
  4. In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch.
  5. Pour in the soy milk/vinegar mixture, canola oil and vanilla.
  6. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.
  7. Fold in the blueberries, gently.
  8. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan 3/4 of the way full.
  9. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired.
  10. Bake for 22-26 minutes, until golden brown on top and a toothpick inserted comes out clean. Let cool 5 minutes in the pan, then move to a cooling rack. Eat and enjoy!
  11. Store leftover muffins in an airtight container at room temperature for about 3 days. You can also freeze them by wrapping them in plastic wrap and placing them in a large freezer bag.

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