Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan blueberry muffins. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan Blueberry Muffins is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Vegan Blueberry Muffins is something which I’ve loved my whole life.
These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. Made with a hint of lemon to take these muffins to the next level. These vegan blueberry muffins are sweet, tender and loaded with fresh, luscious blueberries.
To begin with this recipe, we have to first prepare a few ingredients. You can cook vegan blueberry muffins using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Vegan Blueberry Muffins:
- Prepare 1 cup plus 2 Tbsp almond milk
- Prepare 2 tbsp fresh lemon juice
- Prepare 3 cup organic all purpose flour
- Prepare 1 tsp baking powder
- Make ready 1 tsp baking soda
- Prepare 1 cup sugar
- Make ready 1/2 cup vegan butter, melted
- Get 1 tsp vanilla extract
- Get 1 tsp lemon extract
- Get 3/4 tsp salt
- Get 1/4 tsp cinnamon
- Make ready 1 1/2 cup fresh organic blueberries
In a medium bowl, whisk together flours, baking powder, and salt. In another bowl, whisk together granulated sugar, bananas, coconut oil, almond milk, and vanilla. Stir wet ingredients into dry until just combined. The texture of these simple vegan blueberry muffins is unbelievable.
Steps to make Vegan Blueberry Muffins:
- Preheat oven to 325°F
- Combine almond milk and lemon juice in bowl. Let sit while preparing everything else so milk will curdle. About 10 minutes.
- In large bowl, whisk together flour, baking powder, baking soda, sugar, salt and cinnamon.
- Melt vegan butter and add to milk along with vanilla and lemon extracts.
- Add wet ingredients to dry and stir until just combined.
- Fold in blueberries.
- Line 12 cup muffin tin with paper liners. Fill all the way to the top with batter.
- Bake for 35 - 45 minutes or until inserted toothpick comes out clean.
It's as light as an angel food cake, which is made purely with egg whites. You can imagine how light that cake would be. So these eggless blueberry muffins which uses vinegar as an egg substitute is also equally light and airy. For oil free vegan blueberry muffins: use apple sauce in place of oil; For gluten free blueberry muffins: use a gluten free flour blend in place of all purpose flour such as Bobs' Red Mill. These soft, moist, and cake-like blueberry muffins are vegan and use applesauce in place of oil.
So that’s going to wrap this up for this exceptional food vegan blueberry muffins recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
