Best Vegan Blueberry Muffins and My Proposal Story
all purpose flour
or coconut oil
(chickpea brine--you can sub flax egg for this)
Preheat oven to 425 degrees F
Line muffin tin with muffin liners.
Mix lemon juice together with plant milk.
Sift together flour, baking powder, baking soda, salt, coriander, and lemon zest. In a separate bowl, using a hand mixer, cream together butter with sugar.
Next add plant milk + lemon juice mixture and vanilla extract, as well as aquafaba.
Add dry ingredients in 3rds and mix until well combined.
Fold in blueberries with spatula so they don’t burst. Batter will be pretty thick
Using two spoons or an ice cream scooper, scoop batter into each liner so it’s nearly completely full.
Place in the oven for 12 minutes. Then lower the temperature to 350 degrees F for another 15 minutes or until toothpick comes out clean.
If you want smaller muffins, you can bake up to 12 muffins, but as I said, I like my muffins FAT.
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