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     Title: Best Vegan Blueberry Muffins
Categories: Muffins
     Yield: 6 Muffins

   1/2 c  Plant milk
     1 tb Lemon juice
 2 1/3 c  All purpose flour
     2 ts Baking powder
   1/2 ts Baking soda
   1/4 ts Salt
     2 ts Lemon zest
   1/2 ts Coriander
   2/3 c  Vegan butter or
          - solid coconut oil
   3/4 c  Sugar
     4 tb Aquafaba or plant-milk
     1 tb Vanilla extract
 1 1/2 c  Blueberries

 Preparation time: 20 minutes
 Cooking time: 22 minutes

 Preheat oven to 425°F.

 Mix lemon juice together with plant milk. This is your vegan
 buttermilk.

 Sift together flour, baking powder, baking soda, salt, coriander, and
 lemon zest.

 In a separate bowl, using a hand mixer, cream together butter with
 sugar. To the creamed butter, add your vegan buttermilk, along with
 vanilla extract and aquafaba (or more plant milk).

 Add dry ingredients to wet ingredients until all dry ingredients have
 been incorporated (don't overmix!). Gently fold in blueberries with a
 spatula so they don't burst (if they do, don't worry! You'll have
 beautiful swirls in your muffins!). The batter will be thick and
 sticky.

 Using two spoons or an ice cream scooper, scoop batter into each
 greased muffin pan until each "cup" is 3/4 full.

 Place in the oven for 10 minutes. Then lower the temperature to
 350°F for another 15 to 18 minutes or until toothpick comes out
 clean.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/
 best-vegan-blueberry-muffins-and-my-proposal-story/>

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