Friday, August 5, 2016


Lemon-Blueberry VEGAN muffins 

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg (i used chai seasoning) 
1 1/2 tsp baking soda
zest from 2 lemons
1 tsp pure lemon extract
1 tbsp white vinegar
1 cup non-dairy milk (i used unsweetened vanilla almond milk) 
1/3 cup canola oil (i used Earth Balance spread - melted) 
1 1/2 cups fresh or frozen blueberries 

set oven temperature to 350º.
in a medium sized mixing bowl combine flour, cinnamon, nutmeg, baking soda, lemon zest.
in a separate bowl combine sugar and milk. add in oil and extract. mix. (minus blueberries)
slowly combine wet ingredients into the dry- mixing until JUST combined. do NOT over-mix. 
gently fold in blueberries. 

line a cupcake pan with paper liners, or just grease/flour. fill 2/3 of the way full of batter. 
bake for 22-25 minutes until toothpick inserted comes out clean! 

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