Vegan Blueberry Muffins Recipe
Try this Vegan Blueberry Muffins Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 2 cups unbleached all purpose flour (i used bleached)
- 1 and 1/2 teaspoons baking soda
- 2 lemons for lemon zest
- 3/4 to 1 cup sugar
- 1 cup milk any (i used rice milk)
- 1 teaspoon lemon extract (i did not use it)
- 1 tablespoon white vinegar (i used apple cider vinegar)
- 1 and 1/2 cups fresh or frozen blueberries
- Carbohydrate 0.00180027777777778 g
- Cholesterol 0 mg
- Fat 6.22231278303774 g
- Fiber 0.000736111111111111 g
- Protein 0.000304166666666667 g
- Saturated Fat 0.458293889276285 g
- Serving Size 1 1 Muffin (6g)
- Sodium 0.00122222222222222 mg
- Sugar 0.00106416666666667 g
- Trans Fat 0.0757283333973478 g
- Calories 55 calories
Preheat the oven to 375F (see My Notes) for 15 minutes. Lightly grease a muffin tin.In a medium bowl, combine together flour, baking soda, salt and lemon zest.In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.Add the dry ingredients to the wet ingredients, stir until just combined. Don't over stir.Gently fold in the berries using a rubber spatula.Fill the muffin tins about 2/3rds full.Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.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.
