Vegan Blueberry Muffins
It's unbelievable that these light and airy easy blueberry muffins are made with vinegar and not eggs.
Ingredients
- 2 cups Unbleached All Purpose Flour (I used bleached)
- 1 and ½ teaspoons Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Lemon/orange Zest
- ¾ to 1 cup Sugar
- 1 cup any non-dairy milk
- ⅓ cup any oil with neutral flavor
- 1 teaspoon vanilla/lemon/orange extract (optional)
- 1 tablespoon Apple Cider Vinegar
- 1 and ½ cups Fresh OR Frozen Blueberries
Instructions
- Preheat the oven to 400F/200C (see My Notes) for 15 minutes. Lightly grease a muffin tin.
- In a medium bowl, combine flour, baking soda, salt, and orange zest.
- Combine the sugar, milk, oil, extract, and vinegar in a large bowl. Mix well.
- Add the dry and wet ingredients to stir until just combined. Don't over-stir.
- Gently fold in the berries using a rubber spatula.
- Fill the muffin tins about ⅔rds full.
- Bake at 400F for about 15 minutes, reduce the temperature to 375F and bake for another 7-8 minutes or until a wooden skewer inserted into the center comes out clean.
- Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.
Taste & Texture
These vegan blueberry muffins have the best airy and fluffy texture that is hard to find in any other vegan muffin recipe on par with a recipe that uses eggs. You have got to try it to believe it. The sweetness is perfect for us because we don't prefer very sweet muffins. You may have to increase the quantity of sugar for sweeter muffins.
Nutrition
Serving: 12g | Calories: 198kcal | Carbohydrates: 33.2g | Protein: 2.3g | Fat: 6.5g | Saturated Fat: 0.5g | Sodium: 263mg | Potassium: 44mg | Fiber: 1g | Sugar: 14.4g
