The Best Vegan Blueberry Muffins
Who doesn’t like waking up in the morning to moist blueberry muffins? Nevertheless, this blueberry muffin recipe is a favorite because it uses mashed bananas instead of eggs and is perfect for two. Looking at the current climate, we all suffer from the extreme price increase of a dozen eggs and can’t afford to waste any food. So this quick two-bowl vegan blueberry muffin recipe for two will have you wanting blueberry muffins every morning.
Equipment
- 1 muffin pan
- 2 bowls
- 1 whisk
- 1 spatula
Ingredients
- 1¼ tbsp all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup vegetable oil
- 1 cup sugar
- 1 medium banana
- ½ cup vegan sour cream
- 2 tsp vanilla extract
- Finely grated zest of one lemon
- 10 oz frozen blueberries unthawed dried, and tossed with 2 to 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350°F.
- whisk together the flour baking powder, baking soda, and salt in a medium bowl. Set aside.
- Place the vegetable oil, sugar, eggs, sour cream, vanilla, and lemon zest in a bowl. Using a whisk, mix the wet ingredients until well combined.
- Pour the batter into the dry ingredients and mix until completely incorporated Do not overmix.
- Using a spatula, fold the floured berries into the batter.
- Divide the batter evenly among the 6 muffin cups, filling other 6 with water.
- Bake the muffins for 28 to 30 minutes or until an inserted toothpick comes out clean.
- Transfer the muffin pan to a wire rack and cool for 10 minutes then remove muffins from pan and allow them to cool for 5 more minutes.
- Grab a warm cup of coffee and enjoy!
Tried this recipe?Let us know how it was!