Vegan Blueberry Muffin !!

Vegan Blueberry Muffins!!

The yummiest Vegan  Blueberry Muffins made with coconut sugar, almond flour, and lots of juicy purple berries. Easy healthy snacking!!

These delightful vegan muffins are some of the best muffins you’ll ever taste! No one would guess there’s no egg -no oil- no butter no all-purpose flour involved. They are perfectly moist, fluffy, tender, and best of all made in 1 bowl for easy cleanup.

Ingredients:(I have used all organic ingredients)

• 1/2 cup non-dairy yogurt (or any yogurt) 

• 1/4 cup coconut sugar

• 1/2 tbsp lemon juice

• 1 tsp vanilla

• 1/4 cup tapioca starch

• 1 cup almond flour 

• 1/2 tsp baking soda

• Pinch of salt

• 1/2 cup  fresh blueberries (or frozen)

Baking Method:

1. Preheat the oven to 350F.

2. In a large mixing bowl, combine the tapioca starch, almond flour, baking soda, and salt mix all the dry ingredients first, now add coconut sugar, lemon juice, and vanilla. Stir/whisk until combined and lump-free.

3. Gently fold in the frozen blueberries.

4. Divide the batter into a muffin pan (paper liners or sprayed with oil) filling each muffin until it is level with the top of the pan. You will get approximately 6 muffins. Gently smooth the tops.

5. Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.

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