Vegan Blueberry Muffins
2 2/3 cup flour
3/4 cup sugar
1 T baking powder
1/2 tsp baking soda
3/4 tsp salt
6 oz blueberries (fresh or frozen)
1/2 cup plain almond milk yogurt
1/2 cup vanilla almond milk yogurt
2/3 cup coconut milk (beverage)
7 T vegetable oil (canola works as well)
2 tsp lemon zest
3 T aquafaba
1/2 tsp cream of tartar
2 T turbinado sugar
Grease muffin tins. Preheat oven to 425 degrees
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Add blueberries and toss gently until coated. Whisk yogurts, milk, and oil in a second bowl until smooth and set aside (there will be some separating).
With a hand mixer, whip aquafaba and cream of tartar on high speed until you have stiff peaks (about 4-10 minutes).
Using a rubber spatula, fold the yogurt mixture into the bluberry/flour mixture until it is combined (do not over-mix). It will be slightly thick. Stir a dollup of the aquafaba into the batter to thin it, and then combine the rest until completely mixed in.
Fill the muffin cups about 3/4 full (it should make about 18 muffins). Sprinkle sugar on top before baking. Bake 18-22 minutes, or until golden on top. A toothpick in the center should come out clean. DO NOT OVERBAKE. Overcooked muffins will be tough.
Let muffins cool in the tin for 15 minutes, then on a rack for 10 minutes more. Enjoy!
(Adapted from "Vegan for Everybody" by America's Test Kitchen)
3/4 cup sugar
1 T baking powder
1/2 tsp baking soda
3/4 tsp salt
6 oz blueberries (fresh or frozen)
1/2 cup plain almond milk yogurt
1/2 cup vanilla almond milk yogurt
2/3 cup coconut milk (beverage)
7 T vegetable oil (canola works as well)
2 tsp lemon zest
3 T aquafaba
1/2 tsp cream of tartar
2 T turbinado sugar
Grease muffin tins. Preheat oven to 425 degrees
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Add blueberries and toss gently until coated. Whisk yogurts, milk, and oil in a second bowl until smooth and set aside (there will be some separating).
With a hand mixer, whip aquafaba and cream of tartar on high speed until you have stiff peaks (about 4-10 minutes).
Using a rubber spatula, fold the yogurt mixture into the bluberry/flour mixture until it is combined (do not over-mix). It will be slightly thick. Stir a dollup of the aquafaba into the batter to thin it, and then combine the rest until completely mixed in.
Fill the muffin cups about 3/4 full (it should make about 18 muffins). Sprinkle sugar on top before baking. Bake 18-22 minutes, or until golden on top. A toothpick in the center should come out clean. DO NOT OVERBAKE. Overcooked muffins will be tough.
Let muffins cool in the tin for 15 minutes, then on a rack for 10 minutes more. Enjoy!
(Adapted from "Vegan for Everybody" by America's Test Kitchen)
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