Who doesn’t love blueberry muffins? These vegan blueberry muffins are quick, easy and taste great! The vinegar is added in combination with the baking soda as an egg replacement. Let us know which milk and oil you use when you make these, if you use the lemon extract, or if you try a different flour!
Ingredients needed for Vegan Blueberry Muffins
2 cups whole wheat pastry flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup Florida Crystals
1 cup nondairy milk
1/3 cup coconut, or canola oil
1 teaspoon lemon extract (optional)
1 tablespoon white vinegar
1-1/2 cups fresh blueberries
Preheat the oven to 400 and lightly grease 12 muffin tins.
In a medium bowl combine the flour, baking soda, salt and sugar. In a separate bowl combine the milk, oil, lemon extract and vinegar. Mix well. Pour the liquid ingredients into the dry ingredients and stir until just blended. Gently fold in the blueberries.
Fill muffin tins two-thirds full. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes