Today I made vegan blueberry muffins. They are oil free, and ordinarily I would also use maple syrup instead of sugar, but because I was making it for my family I used brown sugar. Granulated white sugar would work in this recipe too. Before you start, preheat the oven to 350 degrees.
The process is really simple. Combine the dry ingredients in one bowl. Do the same in another bowl with sugar or sugar substitute and oil or oil substitute. In a third bowl combine your nut milk with lemon juice. Once these have been separately mixed, mix them together until all the ingredients have come together and there is no dry flour visible.
The final step is to fold in the blueberries. Place the batter into lined muffin cups, cleaning up any major spills, and bake for 20 – 25 minutes at 350 degrees fahrenheit.
2 cups flour
1/4 tsp baking soda
1/2 tbsp salt (I leave this out)
2 1/2 tsp baking powder
1/2 cup plus 2 tbsp sugar
1tsp vanilla extract
zest of 1 lemon
1/4 cup and 1/2 tbsp apple sauce
1tsp lemon juice
1 cup of almond or coconut milk
2 cups blueberries