Looking for a sweet, soft, mouth-watering muffin that isn’t loaded with fats, sugar and calories, and still has loads of flavor? Well, look no further because today I would like to share the best vegan muffin recipe on the face of this earth! I have tried many gluten-free/ vegan baked goods before but I found something was always compromised. It was either low-calorie and flavorless, or vegan and dry as the Sahara desert. I found this recipe for vegan blueberry muffins on Facebook, where I stumbled across a video of (vegan) rapper Waka Flocka Flame raving about these muffins he had baked. I decided to watch the video and literally two minutes in, my mouth was watering! After trying these muffins, you will be wondering where this staple recipe has been your entire life!
Servings: 12
Ingredients
1 cup coconut milk (can substitute soy milk)
1 teaspoon lemon juice
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon black salt (or regular salt)
½ cup + 2 tablespoons granulated sugar
¼ cup + 2 tablespoons coconut oil, liquidated
1 teaspoon vanilla extract
zest of 1 lemon
1 ½ to 2 cups fresh blueberries
Directions
1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
2. In a small bowl, combine lemon juice and coconut or soy milk. Set aside to allow milk to curdle.
3. In another bowl, combine flour, baking powder, baking soda, and salt. Set aside.
4. In a third large bowl, mix together sugar, coconut oil, lemon zest, and vanilla extract. Add coconut milk/lemon juice mixture and stir to combine. Gradually mix in dry ingredients until well incorporated, but do not over-mix – a few lumps are okay. Gently fold in blueberries.
5. Spoon mixture into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until golden and a knife inserted into the middle comes out clean.
6. Remove from heat and allow muffins to cool before removing from pan.
Ingredients and directions credits goes to https://munchies.vice.com/en_us/article/3d4mgk/vegan-blueberry-muffins