Blueberry Muffins, Vegan
Good for breakfast. And lunch. And dinner 🙂
1 cup plain unsweetened almond or soy milk
2 tsp white or apple cider vinegar
1/3 cup safflower or canola oil
1/2 cup dry sweetener (I like coconut palm sugar, but my favorite is half maple sugar and half coconut palm sugar)
1 tsp vanilla extract
a little bit of lemon zest (optional)
1 1/3 cups organic unbleached flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup blueberries
Put the vinegar into the soymilk and let it sit a few minutes to curdle. Meanwhile, stir the oil and sugar together, add the vanilla and zest. Stir the wet things into the dry until just blended, trying not to over mix. Add the blueberries last!
This recipe will make 9 regular sized muffins:
or 24 mini muffins + 3 big ones if you fill the muffin cups all the way to the top–or more big ones and less small ones, or whatever 🙂
Bake at 375 for 25 minutes, let them cool in the pans for 5 minutes and then pop them out and onto a wire rack.
