Vegan Whole Wheat Blueberry Muffins

Ingredients

• 1 cup vanilla almond milk 
• 1 tablespoon apple cider vinegar 
• 1.5 teaspoons baking soda 
• 1.5 cups blueberries fresh ()
• 0.5 teaspoon cinnamon 
• 0.3 cup ground flaxseed 
• 0.5 cup maple syrup 
• 2 teaspoons orange zest 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.3 cup vegetable oil 
• 1.8 cups pastry flour whole wheat

Equipment

• bowl
• oven
• whisk
• wire rack
• toothpicks
• spatula
• muffin liners
• muffin tray

Directions

1. Preheat oven to 375F/190C for 15 minutes. Line a muffin tin with paper liners and grease it well with non stick cooking spray.
2. Mix together the almond milk and vinegar; set aside.In a large bowl combine together the ground flax seed, flour, baking soda, cinnamon and salt.In a medium bowl, whisk together the maple syrup, oil, milk mixture, vanilla extract and orange zest.Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened. Fold in blueberries.Scoop the batter into the prepared muffin cups; about 3 tablespoons in each.
3. Sprinkle the tops with sugar.
4. Bake the muffins until the tops are golden brown and a toothpick inserted in the center of the muffins comes out clean which is about 15-20 minutes. I took out mine after 17 minutes.
5. Transfer the tin to a cooling rack and leave it there for 5 minutes. Then remove the muffins out of the tin and let it cool completely.