Let me tell you, these vegan blueberry muffins were seriously Aaaamazzing!!! I found the recipe online and was super excited to make them for my family and share with a few members of my church. My husband had bought some miniature ones that were already made the week before and I was surprised at how good they were!
After debating in my head of whether to buy the ready made ones or just make them myself, I decided to make them! ?I already had a few of the ingredients so that was a plus! SN: Since my daughter isn’t a fan of blueberries, I decided to do a couple of mixed berry muffins using a little raspberries, blackberries and strawberries.
The consensus? Everyone ended up enjoying them (including baby girl)! They were super easy to make and I’m thinking these would be great for the kids to have for breakfast just before school!
Instructions:
Mix all liquid goods together in one bowl and allow to curdle. In a second bowl put all dry ingredients together and mix well. Once done, pour liquid batch into the dry goods and mix. Next fold in blueberries (or your favorite fruit) and pour into a lined muffin pan and cook on 375 for 20 minutes or until slightly brown. Cool and then eat!
The website I referenced was My Darling Vegan
- 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
SN: I didn’t use any lemon and instead of canola oil I used extra virgin oil.