Best Vegan Blueberry Muffins Ever!

   I am not a vegan, but my daughter is.  I know we are all much healthier because of it – except when it comes to baking!  I’ve made these muffins 3 times in the last week and there are only 3 of us. (that’s easy math)

Try them, then tell me how much you love them too!!

   

Vegan Blueberry Muffins

Ingredients

• 2 cups flour
• 1/3 cup granulated sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• Zest from 1 small lemon
• 1/2 tsp. salt
• 1 cup coconut milk ~ I use Trader Joe’s canned organic coconut milk. (This must be true coconut milk not coconut drink.)
• 1/3 cup canola oil
• 1 1/2 tsp. vanilla extract
• Juice from the small lemon you zested above, which for me is always around 1 1/4 TBSP’s of juice
• 1 cup blueberries ~ fresh or frozen

Instructions

1. Preheat oven to 400°. Line a 12 cup muffin tin with papers.
2. In a large mixing bowl, or your kitchen aid, stir together flour, sugar, baking powder, baking soda, lemon zest and salt.
3. In a separate, smaller bowl, whisk together milk, oil, vanilla and lemon juice. Add liquid mixture to dry mixture and stir just until blended. I do this in my kitchen aid using the “stir” setting for about 10 seconds. Fold in blueberries with a spoon.
4. Divide batter among muffin cups. Bake 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Remove from oven and transfer muffins to a cooling rack.

*These freeze very well!