Vegan Blueberry Muffins

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Ingredients

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Cooking spray

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

2/3 cup packed light brown sugar

1/2 cup plain soy milk yogurt

1/3 cup unsweetened almond milk

1/3 cup vegetable oil

1/4 cup unsweetened smooth applesauce

1 teaspoon pure vanilla extract

2 cups fresh or frozen blueberries

2 tablespoons turbinado sugar

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Directions

1. Set the oven to 350 degrees Fahrenheit. Paper muffin liners and cooking spray are used to line a 12-muffin pan.
2. In a big bowl, combine the flour, salt, and baking powder. In a larger bowl, combine the oil, applesauce, yogurt, almond milk, brown sugar, and vanilla.
3. Using a rubber spatula, gently incorporate the wet ingredients into the dry mixture. Add the blueberries just as the batter is beginning to come together (it's okay if there are some lumps in the batter). Evenly distribute the batter among the muffin tins. The turbinado sugar should be uniformly distributed over the muffin tops. Bake for 20 to 24 minutes, or until a tester inserted in the center comes out clear. After a few minutes, remove from the pan and let cool entirely on a rack. For up to three days, keep at room temperature in an airtight container.

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