Vegan Blueberry Muffins

Vegan Blueberry Muffins Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup non-dairy milk (such as almond milk or soy milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the non-dairy milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Enjoy your delicious vegan blueberry muffins!

Note: You can also add a streusel topping if desired. To make the streusel, mix together 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons melted vegan butter. Sprinkle the streusel on top of the muffin batter before baking.