One Bowl Vegan Blueberry Muffins

Fluffy,

Lemon Blueberry Muffins:

Add a teaspoon of lemon extract and a tablespoon of lemon zest to the batter!

Ingredients

1 1/4 cup unsweetened soy milk

1 teaspoon apple cider vinegar

2 cups all purpose flour (see below 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 1/2 cups fresh blueberries

1-2 tablespoons coarse sugar, optional, for sprinkling the tops

Method

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your “buttermilk”.

In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch. Pour in the soy milk/vinegar mixture, canola oil and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.

Fold in the blueberries, gently. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan 3/4 of the way full. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired.

Bake for 22-26 minutes, until golden brown on top and a toothpick inserted comes out clean. Let cool five minutes in the pan, then move to a cooling rack.

Eat and enjoy!

These muffins can be made with whole wheat pastry flour, white whole wheat flour or even spelt flour. For gluten-free, use a gluten-free all purpose flour mix.