Vegan Blueberry Muffins
All Purpose Flour - 2 cups (I used one cup whole wheat, one cup regular)
Baking Soda - 1 and 1/2 teaspoons
Salt - 1/2 teaspoon
Sugar - 1 cup
Soy Milk - 1 cup
Canola Oil -1/3 cup
Almond Extract - 1 teaspoon
Apple Cider Vinegar - 1 tablespoon
Fresh Blueberries - 1 - 1 1/2 cups
Preheat the oven to 375F. Line muffin tin with paper baking cups.
In a medium bowl, combine together flour, baking soda, salt.In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir. Gently fold in the berries using a rubber spatula. Fill the muffin tins about 2/3rds full. Bake until a wooden skewer inserted into the center comes out clean, about 20 minutes.
Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.