Name: Loaded Vegan Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Lemon Sugar Topping; 11/2 teaspoons Vanilla Extract; Muffins; 1/2 cup fresh Blueberries; 1/3 cup Sugar; 1/2 cup frozen Blueberries; 1 teaspoon Himalayan Pink Salt; 2 1/2 teaspoons baking powder; 2 1/2 cups All Purpose Flour; 2 Flax Eggs; 1/4 cup melted Coconut Oil; 1 cup Frozen Blueberries; 1 tablespoon Sugar; 11/2 teaspoons finely grated zest from 1 Lemon; 1/3 cup Vegetable Oil; 1 1/8 cup Sugar; 1 cup Almond Milk "buttermilk; Few drops of Lorann Blueberry Emulsion Oil

Blueberry Muffin

Can I use gluten-free flour in these blueberry muffins?

Should I use fresh or frozen berries in blueberry muffins?

How do you keep blueberries from sinking to the bottom of muffins?

What can I use instead of buttermilk or sour cream?

How do I store and freeze blueberry muffins?

Fully loaded Vegan Blueberry Muffins with a lemon zest topping and homemade Blueberry Jam Swirl.

Tree Nuts

Wheat

Lactose Free

Vegetarian

Fresh Fruit

gram

lemon

Extracts

milliliter

vanilla extract

Breakfast Bakery

muffin

blueberry

Sugars & Sweeteners

sugar

Seasonings

himalayan salt

Rising Agents

baking powder

Flour & Meal

all purpose flour

ground flaxseed

Oils

coconut oil

vegetable oil

Non Dairy Milk

almond milk

cooking oil

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamins

Vitamin A

Choline

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Water

Calories

Vitamin E

Vitamin K

Trans fatty acids

Sugar

Carbohydrates

Dietary Fiber

Protein

Beta-cryptoxanthin

Total polyunsaturated fatty acids

Dietary Folate Equivalents

Selenium

Folic Acid (B9)

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Loaded Vegan Blueberry Muffins

Produce

Baking Goods

Bakery

Dairy

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