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Blueberry Muffins - Vegan

Print Recipe
Course Breakfast

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!