Vegan Blueberry Muffins
My favorite muffin recipe. This one comes out perfect every time.
Ingredients
- 1½ tsp ener-G egg replacer
- 2 tbsp water
- ½ cup canola oil
- ¾ cup non-dairy milk
- 1 cup sucanat or florida crystals for a lighter appearance
- 2 cup flour
- 4 tsp baking powder
- 1 tsp salt
- 1 cup frozen blueberries
Instructions
- Preheat oven to 400°F. Line muffin tins with paper baking cups. Beat the egg replacer and water together.
- Add the canola oil and milk. Stir in the sugar.
- In a separate bowl mix the flour, baking powder, and salt together.
- Stir the wet and dry ingredients together quickly. Add 1 cup of frozen blueberries. Almost fill each cup.
- Bake until beginning to brown, about 20 minutes.
Notes
Tips:
Try not to over mix. Over mixing brings out the gluten and makes a less moist more bread-like muffin. Put in the oven as quickly as possible.