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Blueberry Chocolate Chip Muffins [Vegan]
These vegan chocolate chip muffins with blueberries make for the perfect breakfast or on-the-go snack. A classic recipe, turned vegan.
Ingredients You Need for Blueberry Chocolate Chip Muffins [Vegan]
How to Prepare Blueberry Chocolate Chip Muffins [Vegan]
- Preheat the oven to 375F and spray a regular size muffin tin with coconut oil. I would suggest using a silicon muffin tray for easy removal.
- In a small bowl or ramekin, make your vegan egg using Bob's Red Mill. Follow the instructions on the product and set aside to prepare.
- Sift the flour, baking powder and salt into a bowl. Stir well.
- Into a medium sized bowl add your sugar and melted butter. Stir till well combined. Then add in your milk, egg replacement and vanilla.
- Stir till smooth and then transfer to your dry ingredients. Give it a stir ensuring no large clumps and everything it smooth.
- Fold in your chocolate chips (saving some for toppings) and blueberries. Using a ladle scoop the batter into your muffin trays leaving around 1/2 inch from the top. Top with some chocolate chips just before baking!
- Bake for 18 to 22 minutes or until toothpick approved!
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