One Bowl Vegan Blueberry Muffins
Ingredients
- 1 cup non-dairy milk
- 2 Tablespoons fresh lemon juice
- 2 cups flour (whole wheat pastry, spelt, white wheat)
- 2 Tablespoons corn starch
- 2/3 cup raw turbinado or pure cane sugar
- 2 teaspoons baking powder
- Pinch sea salt
- 1/3 cup oil
- 1 teaspoon vanilla extract
- 2 Tablespoons grated lemon zest
- 2 cups fresh or frozen blueberries
- 2 teaspoons additional raw sugar for topping, optional
Preparation
Preheat oven to 350 degrees. Line muffin tin with paper liners or lightly oil. Use 9 for bakery style muffins with big tops, 12 for smaller muffins perfect for lunchboxes and snacks.
Add non-dairy milk to a large bowl and stir in lemon juice. Let it curdle. Stir in oil and vanilla extract.
Add flour, raw sugar, baking powder and sea salt. Mix until just combined. Fold in lemon zest and blueberries. Scoop batter into muffin tins, dividing evenly. Sprinkle additional raw sugar over the batter if desired.
Bake for 18-25 minutes, until a toothpick inserted in center comes out clean. Shorter for 12 muffins, longer for 9 muffins.
