Vegan Blueberry Muffins

Ingredients

Turbinado sugar

2 tablespoons

Blueberries

1 cup

Vanilla extract

1 teaspoon

Almond milk

1 cup

Maple syrup

1/2 cup

Coconut oil

1/3 cup, melted

Salt

1/2 teaspoon

Baking soda

1/2 teaspoon

Baking powder

2 teaspoons

All-purpose flour

2 cups

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the melted coconut oil, maple syrup, almond milk, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined, ensuring not to overmix as this can make the muffins tough.
5. Gently fold in the blueberries, distributing them evenly throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This will ensure the muffins have room to rise without overflowing.
7. Sprinkle the tops of the muffins with turbinado sugar, adding a sweet crunch to each bite.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This will prevent the bottoms from becoming soggy.