Vegan Blueberry Muffins
- Cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup packed light brown sugar
- 1/2 cup plain soy milk yogurt
- 1/3 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 1/4 cup unsweetened smooth applesauce
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen blueberries
- 2 tablespoons turbinado sugar
- Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt together in a large bowl.
- Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
- Gently fold the wet mixture into the dry mixture with a rubber spatula.
- Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter).
- Divide the batter evenly among the muffin cups.
- Sprinkle the tops of the muffins evenly with the turbinado sugar.
- Bake until a tester inserted in the center comes out clean, 20 to 24 minutes.
- Let cool in the pan for a few minutes, then remove and cool completely on a rack.
- Store in an airtight container at room temperature for up to 3 days.
cooking spray, flour, baking powder, kosher salt, brown sugar, milk yogurt, unsweetened almond milk, vegetable oil, unsweetened smooth applesauce, vanilla, blueberries, turbinado sugar
Taken from www.foodnetwork.com/recipes/food-network-kitchens/vegan-blueberry-muffins.html (may not work)