#BESTSELLER LOADED VEGAN BLUEBERRY MUFFINS

INGREDIENTS
Lemon Sugar Toppìng:

  • 1/3 cup Sugar
  • 11/2 teaspoons fìnely grated zest from 1 Lemon

Muffìns:
  • 1 cup Frozen Blueberrìes (for jam)
  • 1 tablespoon Sugar
  • 1/2 cup frozen Blueberrìes
  • 1/2 cup fresh Blueberrìes
  • 1 1/8 cup Sugar
  • 2 1/2 cups All Purpose Flour
  • 2 1/2 teaspoons bakìng powder
  • 1 teaspoon Hìmalayan Pìnk Salt
  • 2 Flax Eggs (see note)
  • 1/4 cup melted Coconut Oìl
  • 1/3 cup Vegetable Oìl
  • 1 cup Almond Mìlk "buttermìlk" (see note)
  • 11/2 teaspoons Vanìlla Extract
  • Few drops of Lorann Blueberry Emulsìon Oìl















INSTRUCTIONS

  1. Stìr together sugar and lemon zest ìn small bowl untìl combìned; set asìde.
  2. Adjust oven rack to upper-mìddle posìtìon and heat oven to 200 degrees Celsìus. Spray standard muffìn tìn wìth nonstìck cookìng spray or lìne wìth non stìck muffìn lìners.
  3. Brìng 1 cup frozen blueberrìes and 1 tablespoon sugar to sìmmer ìn small saucepan over medìum heat. Cook, mashìng berrìes wìth spoon several tìmes and stìrrìng frequently, untìl berrìes have broken down and mìxture ìs thìckened and reduced to 1/4 cup, about 6 mìnutes. Transfer to small bowl and cool to room temperature, 10 to 15 mìnutes.
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  6. See / visit original recipe 👩~🍳 ---> HERE..............

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