VEGAN BLUEBERRY MUFFINS by Traci and Caylie of A Bakers Table
Light, fluffy, bursting with blueberries, and SO. GOOD. These Vegan Blueberry Muffins are the perfect bake to celebrate the warm summer days.
DIRECTIONS 1. Preheat oven to 350 degrees. 2. Line muffin tin with baking cups or spray with baking
YIELDS : 14 MUFFINS PREP: 10 MINUTES BAKE: 25 MINUTES TOTAL: 35 MINUTES
spray. Set aside. 3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside. 4. In a medium bowl, whisk together vegetable oil, butter, egg, milk, and vanilla.
INGREDIENTS
5. Pour over dry ingredients and mix together until wet ingredients are thoroughly incorporated.
2 cups all purpose flour
6. Fold in blueberries
1 cup sugar
7. Scoop, or spoon, batter into prepared pan.
2 ½ teaspoons baking powder
8. Bake for 20 minutes, or until lightly browned.
1 teaspoon salt
TIPS
¼ cup vegetable oil ¼ cup vegan butter, melted
** You can use your favorite non-dairy milk to bake with in
3 ½ ounces vegan egg
this recipe, we personally preferred oat milk.
¾ cup unsweetened non-dairy milk
** Frozen blueberries can be used instead of fresh.
of choice ½ teaspoon vanilla extract 1 ½ cups blueberries
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WOMANBEEWELL
• JULY/AUG
2021
Hi! We're Traci and Caylie. We run a blog called Bakers Table! I'm Traci, a retired chef, restauranteur, and caterer, as well as a mother to two children and two rescue dogs. My daughter, Caylie, is the photographer, writer, and #1 taste tester. Our blog is the place to come and find easy yet impressive food and desserts.
