These vegan blueberry muffins were to die for 🤤
What you’ll need:
•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 + 2tbsp. granulated sugar
•¼ cup + 2 tbsp. canola oil
•1 teaspoon vanilla extract
•1½ – 2 cups fresh blueberries
First we gotta make our “buttermilk” combine your soy milk and apple cider vinegar – this is going to make the soy milk curdled, which is what we want, let that sit for about 5-10 min. Once it’s curdled, mix in your oil, sugar and lemon zest.
Next you’re going to want to mix all of your dry ingredients – flour, baking powder, baking soda and salt. Add the wet ingredients to the dry, incorporating it all together – but don’t mix too much!
Once you’ve got your batter, very gently fold your blueberries in.
Throw those babies in the oven at 375 for about 22-25 minutes or until you can poke one of them with a toothpick and it comes out clean. Once they’re out of the oven, they are ready to be served!