Vegan Blueberry Muffins

Made with fresh blueberries, these muffins are fluffy, delicious and have a turbinado sugar crust on top. Perfect served warm or cold, these will make a great grab and go breakfast.

Ingredients

1 1/2 cups organic all-purpose flour

1 cup turbinado cane sugar + 2 tbsp for muffin tops (you can also use regular sugar)

1/2 tsp kosher sea salt

2 tsp baking powder

1/3 cup canola or grapeseed oil

1 large “egg” (1 T Egg Replacer + 2 T water) or 1 flax egg (1T flaxseed meal + 3T water)

1/2 cup unsweetened almond milk

1 tsp vanilla extract

6 oz fresh blueberries

Instructions

Preheat oven to 400.

Make “egg” and set aside to thicken.

Put the cup of sugar (only follow this step if using turbinado sugar) into a blender or processor and allow to break down, it'll start turning white.

Whisk together flour, sugar, salt and powder. 

Add oil, egg, milk and vanilla. Don't over-mix, batter will be thick.

Fold in blueberries, very gently.

Using parchment paper or muffin liners, line the muffin pan (this will make about 9 muffins in a cupcake sized pan). If making mini-muffins, you’ll get about 30.

Using a spoon, add batter to each cup and top with a sprinkling of un-ground turbinado sugar.

Fill the unused cups half way with water to bake evenly.

Bake for 20 minutes or until a toothpick goes through. Mini-muffins are about 15 min.

Allow to cool on a rack.