Blueberry Lemon Muffins

Lately I have been experimenting with various egg replacement techniques.  This recipe uses vinegar and baking soda to give a light, fluffy texture to the muffins.  Non-vegans will never know the difference!


  • 2 cups all purpose flour 
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 tsp lemon zest
  • 1 cup sugar
  • 1 cup almond or cashew milk
  • 1/3 cup grapeseed oil
  • 1 teaspoon lemon juice
  • 1 tbsp apple cider vinegar 
  • 1 and 1/2 cups frozen blueberries


Preheat oven to 350 and grease 6 large or 12 regular muffin tins.

Mix sugar, oil, milk and lemon juice until fully blended.  Add in remaining ingredients and mix until combined.

Bake 25-35 minutes.  Allow to cool to room temperature before serving.


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