1 cup coconut milk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
½ cup + 2tbsp. Coconut sugar
¼ cup + 2 tbsp. grapeseed oil
1 teaspoon vanilla extract
Juice of 1 lemon
2 cups fresh blueberries
Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
In a small bowl combine coconut milk and apple cider vinegar. Set aside to allow milk to curdle.
In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, grapeseed oil, lemon juice, and vanilla extract. Add coconut milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Gently fold in the blueberries.
Spoon into muffin tins, filling each cup about ¾ full. Bake for 30 minutes until a knife inserted in the middle comes out clean.
Remove from heat and allow muffins to cool before removing from pan.
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