Make Ahead

Vegan Blueberry Muffins

by:
August 30, 2020
0 Ratings
Photo by Elina
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Makes 6 muffins
Ingredients
  • Dry Ingredients
  • 200 grams All purpose flour
  • 55 grams Cane sugar
  • 1.5 teaspoons Baking powder
  • 1 tablespoon Potato starch (or corn starch)
  • 100 grams Fresh blueberries
  • Wet Ingredients
  • 200 milliliters Unsweetened soy milk (or any other plant-based milk)
  • 4 tablespoons Canola oil
  • 1 teaspoon Vanilla extract
In This Recipe
Directions
  1. Preheat the oven to 180°C/350°F. Grease a muffin tin or use muffin liners
  2. In a large bowl, combine the flour, sugar, and baking powder. In a small bowl coat the blueberries with potato (or corn) starch, this prevents the muffins from getting soggy
  3. Mix all the wet ingredients in a pitcher and add it to the dry mixture, use a spatula to combine. Add the blueberries and fold into the batter
  4. Divide the batter evenly among the muffin tin cups, and bake in the preheated oven for 25 to 30 minutes

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