Bakery Style Blueberry Muffins

Happy 4th of July! I spend the week of July 4th down by the shore every year. Close to where we stay, there is an amazing bakery that everyone loves. I was happy to see they now have vegan options and I got an amazing apple muffin this year. It was very good, but I think these muffins give them some competition. They have a nice crunchy top and great blueberry flavor. The festive pops of blue are great for this time of year!

  • 1 c granulated sugar
  • ½ c coconut oil, melted and cooled
  • 2 tbsp flax seed + 1/4 c water
  • 1 c plain dairy free yogurt
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp vanilla
  • 2 ½ c + 2 tbsp flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ c wild fresh or frozen blueberries
  • 1/2 c turbinado sugar

Preheat oven to 425. In a small bowl, whisk yogurt, apple cider vinegar, and vanilla and set aside. In a separate small bowl, mix 2 tbsp of flour with the blueberries until they are well coated. In a large bowl, whisk flour, baking powder, baking soda, and salt together. Beat sugar and coconut together in a large bowl. Add flax mixture and yogurt mixture and beat until combined. Fold in dry mixture with a rubber spatula until just combined.

Finally, fold in blueberries. Evenly divided the batter in 1 lined standard muffin tray. Bake for 5 minutes, then reduce oven temperature to 350 and bake for about 20 minutes longer until tops are lightly browned and a toothpick comes out clean. Let cool in pan for 15 minutes, then remove to finish cooling.

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