Wonderful Vegan Blueberry Muffins

I often find that most blueberry muffins in most super markets are usually too sweet for my liking.  So that leaves me to resort to making it from scratch.  This recipe is a great vegan blueberry muffin for vegan or non-vegan people.  It was so great fresh out of the oven and even days after when I sliced it in half and melted some Earth Balance butter on it and toasted it mmm. Try it out and let me know how it came out for you.

Ingredients:

2 cups Unbleached All Purpose Flour

1 1/2 tsp Baking soda

1/2 tsp Sea Salt

3/4 cup Organic Cane Sugar (Juice)

3/4 cup Organic Soy Milk

1/3 cup Canola Oil

1 tsp Vanilla Extract

1 tbsp Vinegar or Apple Cider Vinegar

3/4 to 1 cup Fresh or Frozen Blueberries

Directions:

1. Preheat the oven to 375F  for 15 minutes. Lightly grease a muffin tin tray.

2. In a bowl, combine together flour, baking soda, salt and lemon zest.

3. In a separate large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.

4. Then add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to over stir.

5. Gently fold in the berries using a rubber spatula into the mix.

6. Fill the muffin tin tray about 2/3rds full.

7. Bake until a tooth pick inserted into the center comes out clean, about 22 minutes.

8. Finally, remove from the oven and let it cool for 10 minutes. After that remove the muffins from the tin tray and cool on a wire rack or on table.

Wonderful Vegan Blueberry Muffins

Yield: 12 Servings

Ingredients:

2 cups Unbleached All Purpose Flour

1 1/2 tsp Baking soda

1/2 tsp Sea Salt

3/4 cup Organic Cane Sugar (Juice)

3/4 cup Organic Soy Milk

1/3 cup Canola Oil

1 tsp Vanilla Extract

1 tbsp Vinegar or Apple Cider Vinegar

3/4 to 1 cup Fresh or Frozen Blueberries

Directions:

1. Preheat the oven to 375F for 15 minutes. Lightly grease a muffin tin tray.

2. In a bowl, combine together flour, baking soda, salt and lemon zest.

3. In a separate large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.

4. Then add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to over stir.

5. Gently fold in the berries using a rubber spatula into the mix.

6. Fill the muffin tin tray about 2/3rds full.

7. Bake until a tooth pick inserted into the center comes out clean, about 22 minutes.

8. Finally, remove from the oven and let it cool for 10 minutes. After that remove the muffins from the tin tray and cool on a wire rack or on table.