Vegan Chocolate Blueberry Muffins

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

dough

• 125 g all-purpose flour
• 225 ml soy milk
• 50 ml vegetable oil
• 50 g granulated sugar
• 25 g Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 50 g blueberries
• 50 ml canola oil

Contains: gluten, soy

How to make it

1. In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
2. Add the soy milk and oil - I use either olive or canola oil, and when baking, the olive oil flavor completely disappears.
3. Stir the batter by hand until no flour lumps remain, but don't overmix.
4. Fold in the blueberries and fill the muffin cups.
5. Fill each cup only 2/3 full - less is more here.
6. Preheat the oven to 180°C and bake the muffins for about 20 minutes.
7. I check them with a toothpick. I stop baking when the toothpick comes out clean - no wet batter on it, just a few small crumbs.
8. After baking, let the muffins cool down.

Nutrition