Ingredients:

  • 1 cup unsweetened soy or almond milk
  • 1 tsp apple cider vinegar
  • 2 cups all-purpose flour
  • 1 tbsp all-purpose flour (for coating berries)
  • 3/4 cup granulated cane sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup neutral oil
  • 1 tsp pure vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 3 tbsp flour (for optional streusel)
  • 2 tbsp sugar (for optional streusel)
  • 1 tbsp cold vegan butter (for optional streusel)

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a small jar or bowl, combine the plant milk and apple cider vinegar. Let it sit for 5-8 minutes until it curdles into vegan buttermilk.
  3. In a large mixing bowl, whisk together 2 cups of flour, sugar, baking powder, baking soda, and sea salt.
  4. Create a well in the center of the dry ingredients and pour in the curdled milk mixture, neutral oil, and vanilla extract. Fold with a spatula until just combined, being careful not to overmix.
  5. Toss the blueberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
  6. If using streusel, mix 3 tbsp flour, 2 tbsp sugar, and 1 tbsp vegan butter until crumbly and sprinkle over the tops.
  7. Fill the muffin cups to the top. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15 minutes or until a toothpick comes out clean.