Vegan Classic Bakery-Style Muffins

Total time42 min

Prep time15 min

Cook time22 min

4.7

(20)

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Ingredients

12 servings

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
⅓ cup unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup neutral oil (such as canola or vegetable oil)
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
¾ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
¼ cup sour cream
2 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (or chocolate chips, or diced strawberries)
2 tbsp turbinado sugar or coarse sugar, for topping (optional)
Chef's tip
Similar coarse sparkle - swap 1:1.

Instructions

1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease each cup well with nonstick spray.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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