Vinegar is combined with non-dairy milk to create vegan buttermilk and more tender muffins! We don't have to mix the vinegar and milk separately - it does its magic when mixed into the batter at the same time.įor extra flavor, you may use lemon juice and/or zest, ground cinnamon (or nutmeg), vanilla extract and salt! I'd highly recommend cinnamon for a nostalgic bakery flavor and aroma.Ī complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post. Place vegetable oil in a 1 cup measuring cup add the egg and milk to fill up to 1 cup and whisk. In a large bowl, whisk together flour, sugar, baking powder, and salt for 30 seconds. In a medium bowl whisk together the flour, sugar, baking soda, baking powder, salt, and cardamon. I have tested both and they both work very well in these muffins! The frozen blueberries do not need to be thawed and neither sinks in this special muffin batter. Preheat the oven to 400☏ and grease or line 6 jumbo muffin pan cups. Preheat the oven to 350 degrees and line a muffin tin with liners. Or use light brown sugar or coconut sugar for a lovely caramel undertone.įresh or frozen blueberries.
Granulated sugar for classic blueberry muffins. Try using a full-bodied milk as it will give the muffins depth of flavor. However, whole wheat flour or spelt flour will also work!ĭairy-free milk such as soy milk, oat milk or almond milk. Plain all-purpose flour will ensure the fluffiest vegan blueberry muffins.
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