Easy Vegan Blueberry Muffins

July 1, 2010 at 8:30 pm Leave a comment

Do you ever get blueberries, and then wonder what to do with them? I do. I always forget that you can bake them into stuff. Plus, I always get cravings for muffins, so I decided to bake some!

Easy Vegan Blueberry Muffins

2 cups whole wheat flour

1 1/2 t baking soda

1/2 t salt

zest from 2 lemons

3/4 cup sugar

1 cup milk (I used vanilla almond breeze)

1/3 cup canola oil

1 t vanilla extract

cinnamon to taste

1 T apple cider vinegar

1 to 1 1/4 cup blueberries (fresh or frozen, I used fresh)

Directions:

Preheat your oven to 375*, lightly grease a muffin tin. In a medium bowl, combine flour, baking soda, salt and lemon zest (I added some cinnamon too). In another bowl, mix sugar, milk, oil, extract, and vinegar (don’t overmix!) Add the dry ingredients to the wet and stir until just combined. Gently fold in your blueberries. Fill the muffin tins with the batter and bake for approx. 20-22 minutes. Remove from oven and let cool for 5 minutes, then remove the muffins from the tin and let cool on a wire rack.

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Entry filed under: Uncategorized.

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