Vegan Blueberry Bran Muffins

Ingredients

• 1.3 cups vanilla almond milk divided
• 0.5 teaspoon apple cider vinegar 
• 2.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup blueberries 
• 1.5 cups bran flakes cereal 
• 0.3 cup coconut oil melted
• 0.8 cup coconut palm sugar 
• 1.5 cups flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 0.5 cup orange juice unsweetened freshly squeezed
• 1  orange zest 
• 0.3 teaspoon salt 

Equipment

• bowl
• oven
• wire rack
• toothpicks
• muffin tray

Directions

1. Preheat oven to 350F/180C for 15 minutes. In a small bowl stir together 1/2 cup of milk and vinegar; set aside to curdle. Line a 12 muffin tin with paper liners.In a medium bowl, sift together the dry ingredients listed in Part 1.In a large bowl, stir together the cereal, 3/4 cup of milk and orange juice.
2. Add the curdled milk, brown sugar and melted coconut oil too.Incorporate the dry flour mix into the wet ingredients, stirring until just combined.
3. Add in the blueberries too. As always remember to toss the fruit with some flour before adding it to the batter. If the batter is too thick add a tablespoon or two of water/milk.Spoon in the batter in the prepared muffin tin and bake for about 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.Mine was done in 23 minutes. Cool the pan on a wire rack for 5 minutes before removing the muffins out of the tin.
4. Serve it warm or once cooled.