Today I have a very berry vegan blueberry muffin recipe for you!
It's delicious, it's quick and veeery easy. It is inspired by Chef Chloe's fluffy coconut cupcakes and turned out very well :)
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- a pinch of salt
- 1 cup almond milk (or soymilk, hazelnutmilk, ricemilk, ...)
- ½ cup vegetable oil
- 2 tablespoons vanilla extract or vanilla sugar
- 1 tablespoon white vinegar
- some powdered sugar
- blueberries to taste ( I used about a hand full)
Preheat the oven to 180 degrees celsius and line your cupcake pans with cupcake liners.
Whisk together flour, sugar, baking powder and salt. Make sure your bowl is large enough because we will add the wet ingredients later on. In a separate bowl, whsik together alomond milk, oil, vanilla and vinegar. Make sure you do nut over mix, that's why I did it by hand. Pour the wet mixture into the dry and whisk just until combined. Tip: take you washed and dried blueberries and mix the with the powdered sugar. This prevents the blueberries from sinking to the bottom of the muffin. Put the berries through a sieve we don't need any more of that sugar and briefly mix them into the muffinmixture.
Fill the cupcake liners about 2/3 full with batter because they will rise. Bake for about 15 minutes or until they are golden brown and smell lovely. Before they cool completely, dip every muffin in crystal sugar for decor and an extra sweetness. Good luck!
