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Title: Best Vegan Blueberry Muffins
Categories: Muffins
Yield: 6 Muffins

1/2 c Plant milk
1 tb Lemon juice
2 1/3 c All purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 ts Lemon zest
1/2 ts Coriander
2/3 c Vegan butter or
- solid coconut oil
3/4 c Sugar
4 tb Aquafaba or plant-milk
1 tb Vanilla extract
1 1/2 c Blueberries

Preparation time: 20 minutes
Cooking time: 22 minutes

Preheat oven to 425?F.

Mix lemon juice together with plant milk. This is your vegan
buttermilk.

Sift together flour, baking powder, baking soda, salt, coriander, and
lemon zest.

In a separate bowl, using a hand mixer, cream together butter with
sugar. To the creamed butter, add your vegan buttermilk, along with
vanilla extract and aquafaba (or more plant milk).

Add dry ingredients to wet ingredients until all dry ingredients have
been incorporated (don't overmix!). Gently fold in blueberries with a
spatula so they don't burst (if they do, don't worry! You'll have
beautiful swirls in your muffins!). The batter will be thick and
sticky.

Using two spoons or an ice cream scooper, scoop batter into each
greased muffin pan until each "cup" is 3/4 full.

Place in the oven for 10 minutes. Then lower the temperature to
350?F for another 15 to 18 minutes or until toothpick comes out
clean.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
best-vegan-blueberry-muffins-and-my-proposal-story/>

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