Vanilla Blueberry Muffins

Serves: 12 muffins

Ingredients

  • 256 g (2 cups) of flour
  • 1 tbsp of baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg ( == 80 g apple sauce)
  • 2 tsp vanilla paste
  • 150 g (¾ cup) of sugar
  • 4 tbsp melted butter
  • 350 ml (1½ cups) of buttermilk (250 ml soy milk + 1 tbsp lemon/white vinegar)
  • 285 g (1½ cups) of blueberries

Instructions

  1. Preheat the oven to 176°C (350°F) and grease a muffin pan with some baking spray.
  2. In a large mixing bowl, whisk egg, sugar, melted butter and buttermilk.
  3. Sift in the flour, salt, baking powder and baking soda. Whisk together until smooth.
  4. Whisk in vanilla paste.
  5. Fold in blueberries.
  6. Fill the muffin pan cups ¾ full with muffin batter and bake for 30-35 minutes (Do a toothpick test around 30 minutes to check if they are done. Tip: insert the toothpick in the batter part and try not to hit the blueberries

extra fine instead of regular sugar and fresh blueberries instead of frozen ones (waaay better!):

Vegan w/ vinegar, fresh berries, extra fine sugar, and expensive soy milk. Very precisely measured ingredients, especially baking powder & soda. Cranked up oven to 220° C, inserted the rack, set temp to 175° C. Removed after 22-23 minutes, 19-20 would've been perfect. [source](http://www.willcookforsmiles.com/2014/01/vanilla-blueberry-muffins- giveaway.html)