¼cup(60grams)neutral vegetable oillike avocado oil or canola oil
1tablespoon(15grams)vanilla extract
DRY INGREDIENTS
2cups(300grams)all-purpose flour
1tablespoon(12grams)baking powder
⅛teaspoonsalt
2cups(300grams)blueberriesfresh or frozen
1½tablespoon(12grams)cornstarch
Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.
To a large mixing bowl, add 1 teaspoon grated lemon zest, 1 cup non-dairy milk, ¾ cup sugar, ¼ cup neutral vegetable oil, and 1 tablespoon vanilla extract.Whiskwell.
Sift in 2 cups all-purpose flour,1 tablespoon baking powder, and⅛ teaspoon salt all at once.
Whisk wet and dry ingredients for a short minute until lumps are gone, but without over-mixing.You can use a hand whisk or an electric whisk.
Rinse 2 cups blueberries, shake the water off, and tossthem in a bowl with 1½ tablespoon cornstarch, then add them to the batter.Stir and fold the blueberries in the mixture gently.
Transfer the batter to the muffin liners. You should be able to make 12 muffins.You can fill them almost to the top, leaving about ⅕-inch (0.5 cm) to the rim.Optionally, sprinkle the top of the muffins with sugar. We used brown sugar here, but white sugar is also ok.
Bake at 350°F or 180°C for 22.5 minutes, or until a toothpick inserted in the center comes out dry.
Let the muffins cool down for about 20 minutes before removing them from the pan. Let cool down for 10 more minutes before eating.