Bakery-Style Vegan Blueberry Muffins

Ingredients

• ⅔ cup All-purpose Flour
• ¼ cup White Sugar
• 1 tsp Baking Powder
• 0.17 tsp Baking Soda
• ⅓ cup Oat Milk
• ⅛ cup Canola Oil
• ⅔ tsp Lemon Juice
• ⅓ tsp Vanilla Extract
• ⅓ cup Fresh Blueberries
• 2 tsp Coarse Sugar
• 0.08 tsp Ground Cinnamon

Instructions

1. Preheat your oven to 400°F. Line 4 wells of a muffin pan with parchment liners or lightly grease the cups.
2. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda. Season with a pinch of salt.
3. Pour in the oat milk, canola oil, lemon juice, and vanilla extract. Gently stir until just combined — do not overmix; a few lumps are fine.
4. Fold in the blueberries until evenly distributed throughout the batter.
5. Divide the batter evenly among the 4 prepared muffin cups. In a small bowl, stir together the coarse sugar and ground cinnamon, then sprinkle evenly over each muffin.
6. Bake for 20 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Let cool for at least 10 minutes before removing from the pan.