Ingredients
Dry
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 Tbsp Vital wheat gluten
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Other
- 1.5 cups Blueberries (Fresh or frozen)
Wet
- 1 cup Full-fat coconut milk (Canned, well-shaken)
- 0.5 cup Neutral oil (Such as canola, or melted coconut oil)
- 2 qty Egg replacer (Equivalent to 2 large eggs, prepared according to package directions)
- 1 Tbsp Apple cider vinegar
- 1 teaspoon Vanilla extract
Method
- 1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- 2. In a large bowl, whisk together all the dry ingredients: all-purpose flour, granulated sugar, vital wheat gluten, baking powder, baking soda, and salt.
- 3. In a separate medium bowl, combine all the wet ingredients: coconut milk, oil, prepared egg replacer, apple cider vinegar, and vanilla extract. Whisk until smooth.
- 4. Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- 5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
- 6. Divide the batter evenly among the 12 prepared muffin cups. They will be quite full.
- 7. For a bakery-style top, you can optionally sprinkle a little coarse sugar over each muffin.
- 8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Chef's notes
The vital wheat gluten gives these muffins a wonderful, hearty texture and helps them rise. If using frozen blueberries, you may need to add 2-3 minutes to the baking time. Do not thaw them before adding to the batter to avoid staining it purple.