fluffy Vegan Blueberry Muffins

all-purpose flourblueberrieslemon zest and juice • soy milksoy yogurt • vanilla extractgranulated sugarbaking powderneutral oil

ingredients You'll need:

To a medium bowl, add soy milk and stir in the lemon juice. Let it sit for 5-10 minutes to curdle. This will be our vegan buttermilk.

step 1

Then, in a small bowl, add granulated sugar and lemon zest. Massage them together to allow the lemon zest to release its flavor and aroma.

step 2

In another medium mixing bowl, mix the dry ingredients together- all-purpose flour, baking powder, and salt.

step 3

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Next, in a large bowl mix the wet ingredients- the curdled soy milk, oil, soy yogurt, vanilla extract, as well as the lemon sugar from before.

step 4

Sift the dry ingredients into the wet, and using a rubber spatula, stir until everything is just mixed but still clumpy. Add blueberries, and mix again.

step 5

Divide the batter between muffin liners and bake for for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.

step 6

The batter should be thick and scoopable. Vegan muffin batter doesn't have eggs, so it needs to be thick to rise. Don't add more liquid unless absolutely necessary!