Ingredients

  • 1 cup Vanilla Cashewgurt®
  • 1 teaspoon apple cider vinegar
  • ½ cup filtered water
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tablespoons sunflower or canola oil
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 cups fresh blueberries

Prep

Preheat oven to 375º F. Line a muffin tin with baking cups and set aside.

In a small bowl combine Cashewgurt®, apple cider vinegar, and filtered water.

In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside.

Mix together sugar, canola oil, lemon zest, and vanilla extract. Add Cashewgurt®, mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over mix – a few lumps are okay. Fold in blueberries.

Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

Remove from heat and allow muffins to cool before removing from pan.

Vegan Blueberry Muffins
Forager on Instagram Forager on Instagram
This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Find Forager Project near