top of page
  • Writer's picture Anastasia Papadimitriou

Recipe: Vegan Blueberry Muffins

Updated: Jun 29, 2022


 

By: Erin Pomfret and Anastasia Papadimitriou

 

These vegan muffins are moist, rich, and bursting with blueberries

and lemon zest in every bite. They are the perfect morning pastry or

a midday snack.



Prep time: 10 min.

Cook time: 20 min.

Servings: 12

INGREDIENTS:

  • 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

  • zest of 1 lemon

  • 1½ – 2 cups fresh blueberries

INSTRUCTIONS:

1. Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.


2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.


3. 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.



4. 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.


5. Remove from heat and allow muffins to cool before removing from the pan.



20 views0 comments

Recent Posts

See All

Comments


bottom of page