You don’t have to be a vegan to enjoy these, as they are just as tasty as any blueberry muffin containing egg and milk. They still have sugar and fat, so they aren’t exactly a health food, but the saturated fat is much lower (canola oil rather than butter) and there is no cholesterol at all. So there is just a tad less guilt involved in eating them.
*2 cups unbleached all-purpose flour
*1 ½ tsp baking soda
*½ tsp salt
*¾ cup sugar
*1 cup rice milk (or almond milk; I try to steer clear of soy milk)
*1/3 cup canola oil
*1 tsp vanilla extract
*½ tsp almond extract
*1 tbsp apple cider vinegar
*1 ½ cups blueberries (I would suggest fresh. Frozen is fine as long as you thaw them first, but they will turn your batter purple and the finished product will not be as pretty.)
*Mixture of 1 tsp cinnamon and 1 tsp sugar for sprinkling
Preheat oven to 375 F. Spray muffin tin with canola oil cooking spray. In a medium bowl, combine flour, baking soda, and salt. In a large bowl, whisk together the sugar, rice milk, canola oil, vanilla extract, almond extract, and vinegar. Then gently stir in the dry ingredients. Be very careful not to over stir, as it will overwork the gluten in the flour and your muffins will be chewy and gross. Then gently fold in the blueberries. Fill each greased muffin tin about ¾ full and sprinkle with cinnamon and sugar mixture. Bake for 20-22 minutes at 375. Let sit for 5-10 minutes and enjoy!