9:19 pm - Saturday October 21, 2017

Vegan Blueberry Muffins

Here comes an amazing vegan recipe of muffins. You can imagine that the texture is as light as an angel food cake, which is made purely with egg whites. You can imagine how light that cake would be. So this blueberry muffins which uses vinegar as an egg substitute is also equally light and airy. 
INGREDIENTS
  • 2 cups Unbleached All Purpose Flour
  • 1 and 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Lemon Zest
  • 3/4 to 1 cup Sugar
  • 1 cup Milk
  • 1/3 cup Canola Oil
  • 1 teaspoon Lemon Extract
  • 1 tablespoon White Vinegar
  • 1 and 1/2 cups Fresh OR Frozen Blueberries
DIRECTIONS
  1. Preheat the oven to 375F (see My Notes) for 15 minutes. Lightly grease a muffin tin.
  2. In a medium bowl, combine together flour, baking soda, salt and lemon zest.
  3. In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
  4. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
  5. Gently fold in the berries using a rubber spatula.
  6. Fill the muffin tins about 2/3rds full.
  7. Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.
  8. 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.
Filed in: Baking

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