VEGAN BLUEBERRY MUFFINS / EGGLESS BLUEBERRY MUFFINS

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Recipe source:www.egglesscooking.com,You can find the original recipe here
Makes: 14 to 16 muffins
Ingredients

1. All purpose flour- 2 cups
2. Baking soda- 1.5 tsp
3. Salt- 1/4 tsp
4. Lemon zest- from 2 lemons
5. Sugar- 3/4 to 1 cup
6. Non dairy milk- 1 cup ( soy milk/rice milk or any other)
7. Vegetable oil- 1/3 cup
8. White vinegar- 1 tbsp
9. Lemon extract- 1 tsp (optional)
10. Fresh or frozen blueberries- 1 to 1.5 cups

Method

• Preheat oven to 190 Deg C.Lightly grease the muffin tins or line it with paper liners.
• In a mixing bowl,combine together all purpose flour,baking soda,salt and lemon zest.
• In another bowl ,combine together sugar,milk,oil , vinegar and lemon extract( if using).
• Pour this into the dry ingredients and mix well until combined.Do not over mix.
• Gently fold in the blueberries.
• Fill the muffin tins about 2/3rd full.Bake for about 20 minutes or until a skewer inserted into the center comes out clean.Allow it to cool for about 5 minutes before transferring to a cooling rack.

Note:

• Adjust the quantity of sugar according to your taste. I used 3/4 cup + 2 tbsp,which turned out to be perfect.
• Try using vanilla extract instead of lemon extract.
• If you like to add spices to your muffins,add 1/4 tsp  cinnamon and a pinch of nutmeg.