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Vegan Blueberry Muffins Tutorial

Overview

In this tutorial, I'll teach you to make the softest and most delicious blueberry muffins ever.My sister was diaganosed with an allergy of eggs, cow's milk, treenuts, shellfish, and salmon.I wanted to make desserts that my sister could enjoy too. So these muffins are dedicated to my sister, Amina. I love you!

Ingredients

1 1/4 cup unsweetened soy milk (or original unsweeted pea milk)
2 cups of all purpose flour
2 teaspoons of baking powder
1 tablespoon of cornstarch
1 teaspoon of pure vanilla extract
1 teaspoon apple cider vinegar
1 cup of granulated sugar
1/4 teaspoon salt
1/3 cup of canola oil (or you can use vegetable oil)
1 1/2 cups fresh blueberries
Avocado cooking spray

Step 1:

Preheat oven to 400°. Spray pan lightly with oil and line pan with liners.

Step 2:

Combine the milk and apple cider vinegar in a measuring cup. Set the mixture aside, this will be your "buttermilk".

Step 3:

In a mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt, and cornstarch

Step 4:

Pour in the milk/vinegar mixture, canola oil, and vanilla into mixing bowl. Stir with large spoon to combine, but don't overmix. It's okay to have some lumps.

Step 5:

Fold blueberries gently into the mix.

A gif of me pouring in blueberries into my batter

Fill a 1/4 cup measuring cup with batter and pour into liners almost all the way full. TIP: For blueberry lovers add extra on top

Step 6:

Bake for 22-26 minutes (I did 26 minutes) until golden, brown on top and a toothpick comes out clean.Let your delicious muffins cool and then add them to a airtight container.