Fluffiest Vegan Blueberry Muffins
Ingredients
- 2 cups All Purpose Flour
- 3/4 cups Cane Sugar
- 2 tsp of Baking Powder
- 1 tsp of Baking Soda
- 1/4 tsp of Salt
- 1/3 cup @earthbalance Vegan Butter at room temperature
- 1 cup Plant Milk (I used @oatly Oat Milk)
- 1/2 cup @tofuttibrands Vegan Sour Cream
- 1 tsp of Vanilla Extract
- 1 tsp of Almond Extract
- 1 pint fresh Organic Blueberries
- Jumbo Unbleached Muffin liners
Preparation
Mix together all of the dry ingredients and set aside
Using a hand mixer, mix the Sugar and Butter together until fluffy
Add the Sour Cream and mix just until blended
Add in the Milk and Extracts and mix again
Add the Dry ingredients in slowly in two batches just until the two are combined but don’t over mix! The batter will be extra thick and fluffy
Carefully fold in the Blueberries with a wooden spoon or silicone spatula
Fill each Muffin liner about 3/4 of the way full
Bake at 400 for 22 minutes or until an inserted toothpick comes out clean
