Blueberry + Lemon Zest Muffins

I’ve only made some teeny changes to this magical muffin recipe by My Darling Vegan for my own preferences for a slightly less sweet treat. Definitely check her site for more amazing recipes! One recipe makes 12 muffins. I doubled this recipe and filled the tins to the top for big fat bakery style muffins.
Ingredients
  • 1 cup unsweetened soy or almond milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1/4 teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup + 2 tablespoons canola oil
  • 1 teaspoon vanilla extract or lemon extract for even more lemony taste
  • zest of 1 large lemon
  • 2 cups fresh blueberries
Instructions
  1. Preheat the oven to 375F. Line a muffin tin with baking cups or spray with non-stick baking spray and set aside.
  2. In a small bowl whisk soy or almond milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soymilk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix – a few lumps are okay. Fold in blueberries.
  5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
  6. Remove from heat and allow muffins to cool before removing from pan.

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