Vegan Blueberry Muffins (195)

recipe by rainbownurishment filling the tins with some plain batter before folding in the blueberries prevents the blueberries from sinking to the bottom. don't open the oven door during baking. It's okay, I couldn't heat them up, so I don't know, and I used flax seeds instead of ground ones, was kind of hart to eat, and not really sweet, but it wasn't disgusting or bad, for the next time ground flaxseeds, more sugar and more blueberries! And warm them up.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 218c. and prepare a muffin tin by lining it with liners in every other cavity.

Step 2

Then in a small bowl add in the flaxseeds and 5 tbsp warm water. set aside for 10-15 minutes to gel up.

Step 3

zest the lemon and set the zest aside for step 6 juice the lemon and add one tbsp of juice to the plant milk. stir and set aside for 5 to 10 minutes.

Step 4

in a medium bowl, whisk together the dry ingredients, flour, baking powder, cinnamon, nutmeg, cane sugar.

Step 5

in a large bowl, whisk together the wet ingredients: milk mixture, lemon zest, flax egg, oil, melted butter, vanilla.

Step 6

Add the dry ingredients to the wet, using a silicone spatula or wooden spoon and stir until just combined, but do not overmix. add the blueberries and folds through

Step 7

dollop the mixture in the muffin tins

Step 8

bake at 218c for 6 minutes,or until golden brown on top and nicely risen, then reduce heat to 175c and bake for another 16-18 minutes, or until a toothpick comes out clean.

Step 9

transfer to a cooling rack and let cool for 20 minutes.

Step 10

enjoy