These are my classic Vegan Blueberry Muffins and they are delicious. These muffins are moist and full of fresh blueberries, with a flavor that bursts in your mouth. They are especially delicious when warm and you eat one with a melting slice of vegan butter on top.
Vegan Blueberry Muffins –
1 1/4 Cup of unsweetened soy milk
1 Teaspoon of apple cider vinegar
2 Cups of all purpose gluten free flour
1 Cup of coconut sugar( or you can use a refined sugar).
2 Teaspoons of baking powder
1/4 Teaspoon of Himalayan salt
1 Tablespoon of cornstarch
1/3 Cup of organic canola oil
1 Teaspoon pure vanilla extract
1 1/2 Cups of fresh blueberries
-Preheat the oven to 400F degrees. Line a standard muffin pan with liners and spray them lightly with oil.
-Combine the soy milk with apple cider vinegar in a measuring cup and set aside to curdle. This will be your “buttermilk”.
-In a large mixing bowl, whisk together all dry ingredients: flour, sugar, baking powder, salt and cornstarch.
-Pour in the soy milk/vinegar mixture, canola oil and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.
-Fold in the blueberries, gently. Using a 1/4 cup measuring cup, add batter to the liners in the pan almost all the way full. You can top with additional blueberries if desired.
-Bake for 22 – 26 minutes according to your oven until golden brown on top and a toothpick inserted in the middle comes out clean. Let the muffins cool for about 10 minutes in the pan then transfer to cooking rack. Eat and enjoy!