Blueberry Muffins - Vegan
Ingredients
- 1-1/4 C Unsweetened Soy milk
- 1 t Apple Cider Vinegar
- 2 C All Purpose Flour
- 1 C Granulated Sugar
- 2 t Baking Powder
- ¼ t Salt
- 1 T Cornstarch
- ⅓ C Canola Oil
- 1 t Pure Vanilla Extract
- 1-1/2 C Fresh Blueberries
- 1-2 T Coarse Sugar, optional, for sprinkling the tops
Egg Wash
- 2 T Soymilk, Unsweetened
- 1 t Maple Syrup or Agave
Instructions
- Preheat the oven to 400 degrees F. Line a standard muffin pan with liners.
- Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your "buttermilk".
- In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch. Add a small amount of flour to the washed berries (still wet) to coat.
- Pour in the soy milk/vinegar mixture, canola oil and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.
- Fold in the blueberries, gently. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan 3/4 of the way full. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired.
- Bake for 10 minutes. Prepare egg wash.
Egg Wash
- Combine all ingredients and brush on muffins.
- Continue baking for 16-18 minutes until golden brown on top and a toothpick inserted comes out clean. Let cool 5 minutes in the pan, then move to a cooling rack. Eat and enjoy!