Vegan blueberry muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Flour, whole grain 1 cup Rice flour, brown 2 cup Blueberries, fresh .25 cup Coconut Oil 32 gram Sugar, Domino light all natural sugar & stevia blend 8 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable 1 tbsp Bragg Apple Cider Vinegar 2.5 tsp Baking Powder .25 tsp Baking Soda .25 tsp Salt 1 tsp Vanilla Extract 1 tsp Lemon Extract (by AEROBICSAHOLIC)
Combine vinegar and milk in a bowl and set aside to allow curdle.
Combine flour, baking soda, baking powder, and salt in a bowl.
In a third bowl, combine sugar, vanilla, lemon, oil. Then, add vinegar and milk combo. Add dry ingredients slowly. Mix well, but allow lumps to remain. Fold in blueberries.
Bake at 325 for 20-25 minutes in lined muffin tins. Makes 12 filled about 3/4 full.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CARRIENIGN.
Combine flour, baking soda, baking powder, and salt in a bowl.
In a third bowl, combine sugar, vanilla, lemon, oil. Then, add vinegar and milk combo. Add dry ingredients slowly. Mix well, but allow lumps to remain. Fold in blueberries.
Bake at 325 for 20-25 minutes in lined muffin tins. Makes 12 filled about 3/4 full.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CARRIENIGN.
Nutritional Info Amount Per Serving
- Calories: 146.2
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 194.3 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.6 g
- Protein: 2.6 g
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