Best Best Vegan Blueberry Muffins Ever Recipes

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
• In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
• In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
• Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
• Remove from heat and allow muffins to cool before removing from pan.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
• Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

VEGAN BLUEBERRY MUFFINS

Steps:

• Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
• Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

BEST VEGAN BLUEBERRY MUFFINS EVER!

Steps:

• Preheat over to 400°F.
• Add all of the dry ingredients into a large bowl.
• Add the wet ingredients to the same bowl as the dry ingredients.
• In a separate bowl, mash the two bananas into a paste.
• After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
• Add in the blueberries with your hands to make sure they're distrubeted evenly.
• Line a cupcake tin, and fill each liner about 2/3 of the way.
• Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
• Bake for 25 minutes and enjoy!:D.