Blueberry & Ricotta Muffins Recipe
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Blueberry & Ricotta Muffins Recipe
Dry Ingredients
1.5 cup flour
¾ cup sugar
½ tsp sea salt
1 tsp baking powder
1 tsp baking soda
Wet Ingredients
1/3 cup canola oil or grapeseed oil
5 Tbsp plant-based milk
1Tbsp. Apple cider vinegar
2 tsp vanilla extract
1 vegan egg
¾ cup vegan ricotta cheese
Streusel Toppings
¼ cup sugar
2 Tbsp flour
1 Tbsp butter
Instructions
Mix the dry ingredients and the wet ingredients separately then using a spatula stir the two together until incorporated. Don’t overmix.
Fold in the blueberries then fill the muffin tins ¾ of the way full. Top with 1 Tbsp of streusel topping if desired or just sprinkle some sugar on top then bale at 375 for 20 to25 minutes until a toothpick inserted in the middle comes out clean.
Cool in the muffin cups on a wire rack for 10 minutes.
What I Eat for BigFou 2020