Blueberry Muffins (Vegan)

Vegan Blueberry Muffins:

• 2 cups flour

• 1 1/2 tsp. Baking Soda

• 1/2 tsp. salt

• 1 lemon (or orange), zested

• ¾ cup sugar

• 1 cup non-dairy milk

• 1/3 cup neutral oil

• 1 tsp. vanilla extract

• 1 tbsp. apple cider vinegar

• 1 1/2 cups blueberries, fresh or frozen

Preheat 400F & lightly grease or line a muffin tin.

In a medium bowl, combine flour, baking soda, salt, & lemon or orange zest. To a separate, large bowl, add in the sugar, milk, oil, extract, & vinegar & mix well.

Add the dry into the wet ingredients, stirring until just combined. (Don’t overmix!) Using a rubber spatula, gently fold in the blueberries.

Fill muffin tins 2/3 full & bake for ~15 minutes. Reduce oven temperature to 375F, then bake for another 7-8 minutes, or until a toothpick comes out clean.

Remove from oven & let cool for ~5 minutes. Remove muffins from tins & let cool on a wire rack. Enjoy!