Name: Vegan Blueberry Muffins
Yield: 4 servings
Ingredients: 1 cup plus 2 Tbsp almond milk; 2 tbsp fresh lemon juice; 3 cup organic all purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 cup sugar; 1/2 cup vegan butter, melted; 1 tsp vanilla extract; 1 tsp lemon extract; 3/4 tsp salt; 1/4 tsp cinnamon; 1 1/2 cup fresh organic blueberries

Servings: 4 persons

1 cup plus 2 Tbsp almond milk
2 tbsp fresh lemon juice
3 cup organic all purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1/2 cup vegan butter, melted
1 tsp vanilla extract
1 tsp lemon extract
3/4 tsp salt
1/4 tsp cinnamon
1 1/2 cup fresh organic blueberries

1
Preheat oven to 325F
2
Combine almond milk and lemon juice in bowl.
3
Let sit while preparing everything else so milk will curdle.
4
About 10 minutes.
5
In large bowl, whisk together flour, baking powder, baking soda, sugar, salt and cinnamon.
6
Melt vegan butter and add to milk along with vanilla and lemon extracts.
7
Add wet ingredients to dry and stir until just combined.
8
Fold in blueberries.
9
Line 12 cup muffin tin with paper liners.
10
Fill all the way to the top with batter.
11
Bake for 35 - 45 minutes or until inserted toothpick comes out clean.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Vegan Blueberry Muffins

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