VEGAN BLUEBERRY-ORANGE MUFFINS
Adapted via EgglessCooking.com
Serves: 12 (one dozen muffins)
♦ 2 cups all-purpose flour
♦ 1 1/2 tsp baking soda
♦ 1/2 tsp salt
♦ Orange zest from 1 large orange
♦ 3/4 to 1 cup sugar (depends on your taste)
♦ 1 cup almond milk (or rice)
♦ 1/3 cup canola oil
♦ 1 tbsp apple cider vinegar
♦ (light) splash of orange juice
♦ 1 1/2 cups fresh blueberries, tossed lightly in flour
Preheat the oven to 375F. Lightly grease a muffin tin. In a medium bowl, combine together flour, baking soda, salt and orange zest.
In a large bowl, combine the sugar, milk, oil, vinegar, and orange juice; mix well. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir. Gently fold in the berries using a rubber spatula.
Fill the muffin tins about 2/3rds full. Bake until a wooden skewer inserted into the center comes out clean, about 20 to 25 minutes. Remove from the oven and let it cool in the pan for 5 minutes, then remove muffins from the pan and cool for an additional 10 minutes on a wire rack.
Read more about these muffins and my musical pairing by clicking HERE.
This a great recipe. I did not have orange juice so I sub it for orange extract which put an extra splash of orange.
That sounds like a great substitute. The zest and OJ are there to give the muffins a citrusy flavor – and I imagine orange extract will do the same in a pinch. Thanks for the feedback!