These vegan muffins are extra-large and yummy with a sugary crumb on top. I usually fill the muffin cups just to the top edge for a generously-sized deli style muffin.
Prep time: 10 minutes
Cook Time: 30 minutes
Makes: 12 muffins
· 2 cups flour (all-purpose or white whole wheat)
· 2 ½ tsp baking powder
· ¼ tsp pink salt
· ¾ cup granulated cane sugar (you can also substitute this with ½ cup granulated staple sugar)
· 1 cup unsweetened almond milk
· ⅓ cup oil (olive or any vegetable oil)
· 1 tsp vanilla extract
· 2 cups fresh blueberries
· ½ cup extra blueberries
· 2 tbsp cane sugar crystals (you can also substitute this with staple sugar)
1. Preheat oven to 180° C and prepare a muffin tray with cupcake/muffin liners.
2. In a measuring cup/bowl, add milk, sugar, oil, and vanilla. Stir to combine, and set aside.
3. In a large bowl, mix together the flour, baking powder, and salt.
4. Pour in the the wet ingredients into the dry mixture, and mix until just combined. Make sure you don’t overmix the batter.
5. Now add in the fresh blueberries and gently fold them into the batter.
6. Fill each muffin liner with batter, using a tablespoon to scoop up the batter and pour into the muffin holes.
7. Top it with a few blueberries on top and sprinkle little cane sugar to add crunch and texture.
8. Place in the oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.
PRO TIP: Once completely cooled, you can store the muffins in a container lined with a paper towel at room temperature for up to three days. You can also store them in the refrigerator for up to a week.
Intro script: Blueberries were on sale and I couldn’t resist picking up a few boxes. With these fresh purple pops of goodness, I decided to bake simple vegan blueberry muffins. They’re diary-free, egg-free, and will not disappoint! Is recipe ke liye app ko sirf kuch hi pantry staples ki zaroorat hai, the only ingredients you’ll need to buy is almond milk and fresh blueberries.