Vegan Blueberry Muffins

Name: Vegan Blueberry Muffins
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup plus 2 Tbsp almond milk; 2 tbsp fresh lemon juice; 3 cup organic all purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 cup sugar; 1/2 cup vegan butter, melted; 1 tsp vanilla extract; 1 tsp lemon extract; 3/4 tsp salt; 1/4 tsp cinnamon; 1 1/2 cup fresh organic blueberries

NCCook @NC_Cook

Wake Forest, North Carolina

We are new to vegan and trying out recipes. This one is s keeper!
Modified from a recipe found on veganbaking.net.

NCCook @NC_Cook

Wake Forest, North Carolina

We are new to vegan and trying out recipes. This one is s keeper!
Modified from a recipe found on veganbaking.net.

Saved

Ingredients

45 mins

12 servings

1 cupplus 2 Tbsp almond milk
2 tbspfresh lemon juice
3 cuporganic all purpose flour
1 tspbaking powder
1 tspbaking soda
1 cupsugar
1/2 cupvegan butter, melted
1 tspvanilla extract
1 tsplemon extract
3/4 tspsalt
1/4 tspcinnamon
1 1/2 cupfresh organic blueberries

Saved

Steps

45 mins

1

Preheat oven to 325°F
2

Combine almond milk and lemon juice in bowl. Let sit while preparing everything else so milk will curdle. About 10 minutes.
3

In large bowl, whisk together flour, baking powder, baking soda, sugar, salt and cinnamon.
4

Melt vegan butter and add to milk along with vanilla and lemon extracts.
5

Add wet ingredients to dry and stir until just combined.
6

Fold in blueberries.
7

Line 12 cup muffin tin with paper liners. Fill all the way to the top with batter.
8

Bake for 35 - 45 minutes or until inserted toothpick comes out clean.