Fluffy Low Fat Vegan Blueberry Muffins

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup plain non-dairy milk
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 and 1/2 cups fresh or frozen blueberries

Directions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, lemon juice, oil, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir to combine. Do not over-mix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool for at least 10 minutes before serving.

Interesting Facts

• You can use fresh or frozen blueberries in these muffins.
• These muffins are dairy-free, but you can use regular milk if you prefer.
• You can add other mix-ins such as nuts, seeds, or dried fruit.
• These muffins are best when eaten the day they are made.