MMMMM----- Recipe via Meal-Master (tm) v8.06 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: MMMMM