Vegan Blueberry Muffins
  • 2cups flour
  • cup sugar
  • 2teaspoons baking powder
  • 1teaspoon salt
  • 1cup fresh or frozen blueberriesnot thawed
  • Zest of 1 lemonoptional
  • cups dairy-free milk
  • cup vegetable oil
  • 2tablespoons lemon juice
  • 2tablespoons vanilla extract
  1. Preheat oven to 400°F. Lightly grease a muffin tin or line tin with paper cups.
  2. Stir together flour, sugar, baking powder, and salt in a medium bowl. Toss in blueberries and lemon zest, if using.
  3. Separately, whisk together dairy-free milk, vegetable oil, lemon juice, and vanilla extract.
  4. Gently mix the wet and dry ingredients together. Spoon mixture evenly into prepared muffin tin, filling each tin about two-thirds of the way.
  5. Bake for 20-25 minutes or until tops are golden brown. Remove the pan from the oven and let muffins sit 5 minutes before removing from tin.