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Healthy Vegan Blueberry Muffins (Oil-Free)
Ingredients
  • 1 ¼ cups (150g) regular all-purpose flour (see NOTES below for GF)
  • ¼ cup (28g) superfine blanched almond flour (I use Bob's Red Mill)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup + 2 tablespoons (200g) pure maple syrup or agave, room temp
  • ¼ cup (60g) canned lite coconut milk, shaken well first (SEE NOTES below), room temp
  • 1 tablespoon (15g) lemon juice + zest of 1 lemon
  • 2 tablespoons (30g) unsweetened plain creamy non-dairy yogurt (I used cashew yogurt, the Forager brand), room temp
  • 1 teaspoon vanilla extract
  • ½ cup (90g) fresh blueberries
  • raw sugar for topping, optional
  • subheading: NOTE:
  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups to compare, just the scale and bowl, making sure to hit zero before each addition.
  • I use this scale.
Steps
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