Vegan Blueberry Muffins using Apple Cider Vinegar

  • Number of Servings: 12
Ingredients
Unbleached All Purpose Flour (I used bleached) - 2 cupsBaking Soda - 1 and 1/2 teaspoonsSalt - 1/2 teaspoonLemon zest - from 2 lemonsSugar - 3/4 to 1 cupMilk, any (I used Rice Milk) - 1 cupCanola Oil - 1/3 cupLemon Extract (I did not use it) - 1 teaspoonWhite Vinegar (I used apple cider vinegar) - 1 tablespoonBlueberries, fresh or frozen - 1 and 1/2 cups
Directions
1. Preheat the oven to 375F (see My Notes) for 15 minutes. Lightly
grease a muffin tin.

2. In a medium bowl, combine together flour, baking soda, salt and lemon zest.

3. In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.

4. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.

5. Gently fold in the berries using a rubber spatula.

6. Fill the muffin tins about 2/3rds full.

7. Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.

8. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.

Servings Size: 1 dozen

Number of Servings: 12

Recipe submitted by SparkPeople user DUMDEEDUM.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 219.0
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 273.1 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.9 g

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