SOFT AND FLUFFY BLUEBERRY MUFFINS

THE URBEN LIFE

These one-bowl dairy free and egg free blueberry muffins are soft, fluffy, and perfectly sweet.

TAP THROUGH FOR FULL RECIPE

STEP 1: Create a vegan "buttermilk" mixture by combining 1 cup dairy-free milk with 1 teaspoon apple cider vinegar.

STEP 2: In a large mixing bowl, add 2 cups all-purpose flour.

STEP 3: Add 3/4 cup granulated sugar.

STEP 4: Add 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoons salt.

STEP 5: Whisk to combine.

STEP 6: Pour in "buttermilk" mixture.

STEP 7: Add 1/4 cup of neutral tasting oil.

STEP 8: Gently fold in 2 cup blueberries.

STEP 9: Transfer batter to prepared muffin pan.

STEP 10: Bake at 400F for 25 minutes, let cool, then enjoy!