The Best Vegan Blueberry Muffins Food

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
• In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
• In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
• 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.
• Remove from heat and allow muffins to cool before removing from pan.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BEST VEGAN BLUEBERRY MUFFINS EVER!

Steps:

• Preheat over to 400°F.
• Add all of the dry ingredients into a large bowl.
• Add the wet ingredients to the same bowl as the dry ingredients.
• In a separate bowl, mash the two bananas into a paste.
• After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
• Add in the blueberries with your hands to make sure they're distrubeted evenly.
• Line a cupcake tin, and fill each liner about 2/3 of the way.
• Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
• Bake for 25 minutes and enjoy!:D.