Vegan Blueberry Muffins

• Course Breakfast, Dessert, Grab & Go
• Cuisine Kid Friendly, Mother's Day, Vegan

Prep time

Cook time

Servings

Ingredients

• 1 Cup blueberries frozen
• 1 3/4 Cups Pamela's Products Gluten-Free All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Cup Non-Dairy Milk
• 1/2 Cup Water
• 1 Tablespoon Apple Cider Vinegar
• 1/2 Cup Sugar organic
• 1/4 Cup Coconut Oil melted
• 3 Tablespoons maple syrup
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Lemon Extract

Instructions

1. Preheat oven to 350 degrees F.
2. Line muffin tin with paper cupcake liners or spray with non-stick cooking spray.
3. In small bowl, coat blueberries with 1 tablespoon of the flour blend. Set aside.
4. Sift together flour blend, baking powder, baking soda, and salt. Set aside.
5. In large mixing bowl, combine milk, water, and apple cider vinegar. Allow to sit for 5 minutes. Stir in the sugar, coconut oil, maple syrup, and extracts. While mixing, slowly add the flour mixture. Stir until just combined. Gently fold in the flour-coated blueberries.
6. Scoop batter into prepared muffin tin.
7. Bake for 15-18 minutes, or until golden brown.
8. Remove from pan and allow to cool on cooling rack.
9. Store in an air-tight container.