Blueberry Muffin Recipe

• 1 1/4 cup unsweetened soy milk
• 1 teaspoon apple cider vinegar
• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1/3 cup canola oil
• 1 teaspoon pure vanilla extract
• 1 1/2 cups fresh blueberries
• 
  
• Preheat the oven to 400 degrees F. Line a 12 muffin pan with liners and spray them lightly with oil. Combine the soy milk and apple cider vinegar and set aside to curdle. This is your "buttermilk". In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch. Pour in the soy milk/vinegar mixture, canola oil and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine. Fold in the blueberries but save a few to throw on top.  Add batter to the liners almost all the way full. Top with a few extra blueberries.  Bake for 30 minutes.
• 
  
  
  

Original recipe HERE