Vegan Blueberry Muffins
Ready to serve fresh out of the oven in about 30 minutes!
unsweetened almond milk
apple cider vinegar
+ 2 tablespoons vegetable oil
vanilla bean paste
+ 2 tablespoons granulated sugar
Preheat oven to 375 degrees.
To the almond milk, add apple cider vinegar. Set aside.
Into a large mixing bowl, add vegetable oil and vanilla bean paste. Mix well.
Into a medium mixing bowl, add
, all-purpose flour, baking powder, baking soda, and sea salt. Mix well.
Gradually add sugar/flour mixture to oil/vanilla mixture. Stir well until combined.
Pour in almond milk and stir until incorporated. Gently fold in blueberries.
Into a prepared 12-muffin pan, spoon batter to fill each cup 3/4 full. Bake 25 minutes.
Allow to cool slightly before serving warm or room temperature.
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