Amazing Vegan Fresh Blueberry Muffins

Remember those great muffins that came in the small boxes at the local grocery store?  It was some kind of powder hard rock looking blueberry thingys, and not much else?  I think they are still around unfortunately, along with the cornbread flavor.  I always though if things came from a box, they would save me so much time and earn lots of praise at dinner.  Little did I know, there are really funky things on there…animal shortening being one of them. Oh crap.  I ate those things like they were going out of style when I first became a vegetarian, it is just a fancy word for lard.  Yeah, so that does not really belong in a muffin does it?  Then there are 5 or 6 ingredients that I cannot even pronounce, then PALM OIL!  Oh my gaw…that is horrible.  I am drawing my invisible line right here.  I did not want or need to see anymore.  I was on a mission.  A mission to not only find an ethical muffin, but a healthy one at that.  Then I ran into these…

Amazing Vegan Fresh Blueberry Muffins

Amazing Vegan Fresh Blueberry Muffins

Amazing Vegan Fresh Blueberry Muffins

Amazing Vegan Fresh Blueberry Muffins

The best part about these muffins is that they are healthy, and no not contain any dairy or eggs. That is not only great for Vegans, but also for people that have allergies.  You will not be able to tell the difference…promise!!  Take a hike palm oil!

Amazing Vegan Fresh Blueberry Muffins

Amazing Vegan Fresh Blueberry Muffins

Amazing Vegan Fresh Blueberry Muffins

Amazing Vegan Fresh Blueberry Muffins
A wonderful quick vegan version of a morning treat. Perfect with your favorite latte!
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Ingredients
  1. 2 cups flour ( whole wheat can work as well)
  2. 2½ teaspoons baking powder
  3. 1 cup soy milk
  4. ¼ teaspoon baking soda
  5. 1 teaspoon apple cider vinegar
  6. ½ teaspoon salt
  7. ½ cup + 2 tablespoons sugar
  8. ¼ cup + 2 tablespoons sunflower oil
  9. 1 teaspoon vanilla extract
  10. lemon zest from one lemon
  11. 1 - 2 cups fresh blueberries ( depending on how many you would like)
Instructions
  1. Preheat oven to 375º.
  2. Line your muffin cups with papers or spray with a non stick cooking spray
  3. In a small bowl, add the soy milk and vinegar. Set aside so the milk can curdle.
  4. In a medium bowl on the side, add flour, baking soda, salt and baking powder mix well.
  5. In a larger bowl, add sugar, oil, lemon zest, and vanilla. Add the milk/vinegar mixture, and mix well. Then add the dry ingredients and mix as well.
  6. Gently fold in the blueberries. Do not over mix.
  7. With a spoon, pour batter into the muffin cups. Careful not to fill them too much. About 1/2" to 3/4" full.
  8. Bake for 20-25 minutes or until the tops are a light brown, and an inserted toothpick comes out clean.
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