The Best Vegan Blueberry Muffins

By klgettins

Ingredients

• Flesh from 1 ripe to very ripe medium/large Hass avocado, mashed very well (about 3/4 cup)
• 3/4 cups granulated sugar
• 1/3 cup canola or vegetable oil
• 1/3 cup vegan sour cream
• 1/4 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 3/4 teaspoon cinnamon
• pinch salt, optional and to taste
• 1 cup + 2 tablespoons all purpose flour
• 1 tablespoon baking powder
• 1 1/2 cups frozen blueberries (keep them frozen, do not thaw them; fresh berries may be substituted and baking time may be a few minutes less)
• 2 tablespoons all purpose flour, for tossing blueberries

Details

Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from averiecooks.com

Preparation

Step 1

Preheat oven to 400F.
Spray a non-stick muffin pan with floured cooking spray, or grease and flour the pan; set aside.
In a large mixing bowl, mash the avocado very well. The riper the avocado, the sweeter it will be and easier it'll mash.
Add the granulated sugar, oil, sour cream, light brown sugar, vanilla, cinnamon, optional salt, and whisk to combine.
Add flour and baking powder. Stir until just combined; don't over mix. Set bowl aside.
Gently fold blueberries into batter.
Divide batter evenly among 12-cups in prepared pan. Each cavity should be filled between 2/3 and 3/4 full. Do not exceed 3/4 full, or muffins could overflow while baking.
Bake at 400F for 10 minutes.
Lower the oven temperature to 350F and bake for another 15 to 17 minutes, or until muffins are done. Note - if using fresh berries, your baking time could be a few minutes less. Muffins are done when domed, golden, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs. I baked for 15 minutes after lowering the temp, for a total of 25 minutes and used frozen berries.
Allow muffins to cool in pan for about 10 minutes before removing. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.