HL Bakeshop’s Vegan Blueberry Muffins
- 2 cups whole wheat pastry flour
- 2 cups all-purpose flour
- 1/2 cup evaporated cane juice
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 cups soy milk
- 1/2 cup canola oil
- 2 Tbsp molasses
- 1 1/2 tsp vanilla extract
- 2 cups blueberries
This recipe is great year-round; try using fresh blueberries when they’re in season and frozen blueberries during the rest of the year. Either way, they’re delicious and comforting and everything you want in a muffin!
Preheat oven to 350°F and line muffin tins with paper liners. In large bowl, combine first six ingredients and mix thoroughly. In separate large bowl, mix together soy milk, canola oil, molasses, and vanilla extract. Add the dry ingredients to the wet ingredients and fold together just until combined, being careful not to overmix. Fold in blueberries. Fill each liner 2/3 full and bake for 20-25 minutes until golden brown.