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Fruit-Filled Vegan Blueberry Muffins

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Fruit-Filled-Vegan-Blueberry-Muffins

INGREDIENTS

  • cooking oil spray – avocado, olive, canola, coconut or grapeseed
  • 3/4 cup Unsweetened soy milk or almond milk
  • 2 tsp Apple cider vinegar
  • 2 cups  All-purpose flour – divided
  • 1 tbsp  All-purpose flour – divided
  • 2 tsp Baking powder
  • 1 1/2 cup Fresh organic blueberries
  • 1 cup Organic cane sugar   – turbinado-style sugar also works
  • 1/4 cup Coconut oil – melted
  • 1/4 cup Unsweetened applesauce
  • 1 tsp  lemon zest -zest lemon before juicing
  • 1 tbsp Fresh lemon juice
  • 1 tsp Vanilla extract

DIRECTIONS

  • Preheat oven: Preheat oven to 375°F and let it heat for at least 15 minutes.
  • Prepare pan: Spray a muffin/cupcake pan generously with nonstick cooking spray, it’s recommended not to use muffin liners.
  • Make milk mixture: In a medium bowl, mix together soy/almond milk and apple cider vinegar. Let sit for 5 minutes until it curdles.
  • Prepare dry ingredients: In a large bowl, mix 2 cups of flour and baking powder.
  • Coat blueberries: Rinse the blueberries and transfer to a small bowl. Coat with 1 tablespoon of flour and set aside.
  • Make wet mixture: In the medium bowl, add sugar, coconut oil, applesauce, lemon zest, lemon juice, add the myfruit smuthe boost and vanilla. Stir to combine.
  • Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir until just barely combined.
  • Fold in blueberries: Fold in the coated blueberries into the batter.
  • Pour batter: Pour the batter into each muffin liner, filling to the top.
  • Bake and cool: Bake at 375°F for 25-28 minutes until a toothpick inserted in the center comes out clean. Leave in the muffin tin for 2-3 minutes, then transfer to a cooling rack. Store in an airtight container for several days.

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