Best Vegan Blueberry Muffins.
The Korean Vegan recipe - American
- Prep time
- 20 min
- Cook time
- 22 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup plant milk
- 1 Tablespoon lemon juice
- 2 1/3 cup all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon lemon zest
- 1/2 teaspoon coriander
- 2/3 cup vegan butter ((or solid coconut oil))
- 3/4 cup sugar
- 4 tablespoons aquafaba ((or plant-milk))
- 1 Tablespoon vanilla extract
- 1 1/2 cup blueberries
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Mix lemon juice together with plant milk. This is your vegan buttermilk.
- 3
Sift together flour, baking powder, baking soda, salt, coriander, and lemon zest.
- 4
In a separate bowl, using a hand mixer, cream together butter with sugar. To the creamed butter, add your vegan buttermilk, along with vanilla extract and aquafaba (or more plant milk).
- 5
Add dry ingredients to wet ingredients until all dry ingredients have been incorporated (don't overmix!). Gently fold in blueberries with a spatula so they don't burst (if they do, don't worry! You'll have beautiful swirls in your muffins!). The batter will be thick and sticky.
- 6
Using two spoons or an ice cream scooper, scoop batter into each greased muffin pan until each "cup" is 3/4 full.
- 7
Place in the oven for 10 minutes. Then lower the temperature to 350 degrees F for another 15 to 18 minutes or until toothpick comes out clean.