These vegan blueberry muffins are the perfect combination of sweet, flaky, buttery, and zesty. Check out why everyone is loving it by clicking the photo above!
Ingredients
- 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
- US Customary – Metric
Instructions
- Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, baking soda and salt. Set aside
