These super basic, but tasty muffins make the perfect breakfast treat!
You could add chocolate chips, or use a different type of berry instead. It’s up to you!
For the photos I also added a lemon glaze. Lemon zest would also taste lovely in these muffins.
2 Cups all-purpose flour
1/2 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Cup Vegetable Oil
1 Tablespoon White Vinegar or Apple Cider Vinegar
1 Cup dairy-free milk.
1 Teaspoon Vanilla extract
1 Cup Blueberries (fresh or frozen. I prefer frozen)
1. Preheat the oven to 375°
2. In a medium sized mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
3. Add the rest of the ingredients to the bowl and mix until just combined. Do not overmix.
4. Add cupcake liners to your muffin tin or grease the tin well. Fill each cupcake tin about 1/4 from the top. The recipe should make exactly 12 muffins. Bake for about 12-15 minutes, rotating the pan halfway through baking. You’ll know the muffins are done when they spring back slightly to the touch. If you poke a muffin and it leaves a dent, the muffins need to bake for a few minutes longer.
-If you don’t have vinegar on hand(which I highly recommend for vegan baking!) you can instead use 2 tablespoons of flax meal and 2 tablespoons of water. Let the mixture sit in a bowl for a few minutes to thicken before adding it to the recipe. It works in place of eggs as a binder.
For the photos I added a lemon glaze.
It’s 1 cup powdered sugar to 3 tablespoons lemon juice.
Muffins without glaze.
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