Amazing Blueberry Muffins - Vegan

• Vegan

• Produce

  • 3/4 cup Blueberries

• Refrigerated

  • 1/2 cup Vanilla almond milk, unsweetened

• Canned Goods

  • 3 oz Applesauce, unsweetened natural

• Condiments

  • 1/4 cup Vegan butter

• Baking & Spices

  • 1 1/2 cup All purpose, unbleached flour
  • 2 tsp Baking powder
  • 1/2 cup Cane sugar + more, vegan
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar

Found on tworaspberries.com

Description

Ingredients

• Dry Ingredients
• 1½ cup all purpose unbleached flour
• 2 tsp baking powder
• ½ tsp sea salt
• ½ cup vegan cane sugar + more for topping
• Wet Ingredients
• ½ cup unsweetened vanilla almond milk
• ½ tsp apple cider vinegar
• 3 oz unsweetened natural applesauce
• ¼ cup vegan butter melted (I used earth balance in the red tub)
• 1 tsp vanilla
• ¾ cup blueberries (I used fresh but frozen probably works too)

Directions

• Pre heat your oven at 375 and spray your muffin pan with non stick spray
• In a small bowl mix your almond milk and apple cider vinegar and set aside
• In a medium sized mixing bowl combine all your dry ingredients
• Melt butter in a small bowl, and add your other wet ingredients including the almond milk mixture and stir well
• Add wet and dry ingredients together be careful not to over mix, stir the mixture, it should be lumpy not smooth
• Stir in blueberries keeping a couple aside for topping
• Pour mixture into the muffin pan filling a little more than ¾ full
• Top each muffin with blueberries and sugar
• Place in oven and bake for 23 minutes
• Let cool for 15 minutes before eating
• Makes 7 muffins