Blueberry muffin mix

easy and delicious blueberry muffins. Vegan, sugar free and gluten free. Each bag make’s approximately 12 muffins.

WHAT YOU NEED

1 CUP DAIRY FREE MILK

1 TSP APPLE CIDER VINEGAR

1 TSP VANILLA EXTRACT

1/4 CUP + 2 TBSP AVACADO OIL

INSTRUCTIONS

PREHEAT THE OVEN TO 375F.

SPRAY A MUFFIN TIN WITH COOKING SPRAY AND SET ASIDE.

IN A SMALL BOWL COMBINE SOY MILK AND APPLE CIDER VINEGAR. SET ASIDE TO ALLOW MILK TO CURDLE.

IN A LARGER BOWL COMBINE FLOUR, BAKING POWDER, BAKING SODA, AND SALT. SET ASIDE. IN A SEPARATE BOWL, MIX TOGETHER SUGAR, CANOLA OIL, LEMON ZEST, AND VANILLA EXTRACT.

ADD SOY MILK/VINEGAR MIXTURE AND STIR TO COMBINE, STIR IN THE DRY INGREDIENTS UNTIL WELL INCORPORATED.

BE CAREFUL NOT TO OVER-MIX

• A FEW LUMPS ARE OKAY. GENTLY FOLD IN THE BLUEBERRIES.

SPOON INTO MUFFIN TINS, FILLING EACH CUP ABOUT ¾ FULL. BAKE FOR

20-25 MINUTES UNTIL A KNIFE INSERTED IN THE MIDDLE COMES OUT CLEAN.

REMOVE FROM HEAT AND ALLOW MUFFINS TO COOL BEFORE REMOVING FROM PAN.

FLOUR BAKING POWDER BAKING SODA SALT

W TRUVIA LEMON ZEST FREEZE

DRIED ORGANIC  BLUEBERRIES