These muffins are so fluffy and filled with delicious pockets of fresh blueberries that when eaten warm are just delightful! Oh, and yes, they are totally vegan!
What’s the trick to make these vegan but still delicious? A mixture of oat milk with a small amount of apple cider vinegar mixed together to make a similar taste and texture to buttermilk! Also, I would highly recommend finding the BEST blueberries for this recipe since they are really the star… if you can find them at a local farmer’s market that’s amazing. If not, check your grocery store for some organic bluebs! Let’s get to it..
- 1 1/4 cup oat milk I used Califia farms
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour
- 1 cup granulated sugar or coconut sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1/3 cup coconut oil or canola oil
- 1 1/2 teaspoon pure vanilla extract
- 1 1/2 cups fresh organic blueberries
- 1-2 tablespoons sugar in the raw for sprinkling on top
Preheat oven to 400 degrees.
Prepare a muffin pan(s) with cupcake/muffin liners in each pocket (this recipe makes about 12 muffins).
Combine the oat milk and apple cider vinegar in a small bowl or cup and set aside to curdle as your "buttermilk".
In a large mixing bowl, whisk together all the dry ingredients (flour, sugar, baking powder, salt, cinnamon and cornstarch). Pour in the oat milk/vinegar mixture, coconut oil and vanilla. Stir gently with a wooden spoon or rubber spatula.
Add in blueberries and gently fold them in until just evenly combined.
Add about 1/4 cup of batter into each muffin liner. Sprinkle the sugar in the raw on top of each and then bake for 22-26 minutes or until a toothpick comes out clean from inserting into the center. Let cool for 5 minutes before removing from the tins and transferring to a cooling rack.
Enjoy for up to 3-4 days!