Loaded Vegan Blueberry Muffins

Fully loaded Vegan Blueberry Muffins with a lemon zest topping and homemade Blueberry Jam Swirl.

Lemon Sugar Topping:
1/3 cup Sugar
11/2 teaspoons finely grated zest from 1 Lemon
1 cup Frozen Blueberries (for jam)
1 tablespoon Sugar
1/2 cup frozen Blueberries
1/2 cup fresh Blueberries
1 1/8 cup Sugar
2 1/2 cups All Purpose Flour
2 1/2 teaspoons baking powder
1 teaspoon Himalayan Pink Salt
2 Flax Eggs (see note)
1/4 cup melted Coconut Oil
1/3 cup Vegetable Oil
1 cup Almond Milk "buttermilk" (see note)
11/2 teaspoons Vanilla Extract
Few drops of Lorann Blueberry Emulsion Oil
Stir together sugar and lemon zest in small bowl until combined; set aside.
Adjust oven rack to upper-middle position and heat oven to 200 degrees Celsius. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.
Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Whisk flour, baking powder, and salt together in large bowl.
Whisk remaining 11/8 cups sugar, flax eggs, coconut oil and vegetable oil together in medium bowl until thick and homogeneous.

full instruction : crazyvegankitchen.com

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here