Before we talk about how to make the vegan blueberry muffins, let us talk about what is vegan. Veganism is a type of vegetarian diet, which basically is a diet that excludes meat, eggs, dairy products, and all food or products that are animal-derived or anything that involves animals in the process of making it, like refined sugar and some wines. One famous vegan is Ellen DeGeneres.

So, if you are wondering, there are actually a lot of things that you can eat if you are vegan; food like beans, grains, legumes, vegetables and fruits are the food that vegans can eat and the infinite food that you can derive from mixing them. Here is a recipe of vegan blueberry muffins that could jumpstart your new lifestyle.

Vegan blueberry muffins are easy to make, you just need these ingredients:

• 1 cup frozen blueberries
• 1/2 cup buckwheat or millet flour
• 1 and 1/4 cups sorghum flour
• 1 cup light brown sugar (packed)
• 1/2 cup potato or tapioca starch
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoons xanthan gum
• 1/2 cup applesauce
• 1/4 teaspoon allspice
• 1/2 warm vanilla rice milk
• 1/3 cup extra light olive oil or shortening
• 2 teaspoons bourbon vanilla extract
• 1 tablespoon Egg Replacer
• 4 tablespoons warm water

Instructions:

Set your oven on 350 degrees F and line a 12-muffin tin with paper liners. The trick in baking is to mix all dry ingredients in one bowl and all wet ingredients in a separate bowl. While mixing the dry ingredients, mix it in one direction, especially if you have already added the baking powder, because if you will mix it in varying directions it will pick up air, create bubbles and mess up the rise of the muffin. After mixing the wet ingredients, add the mixed dry ingredients into the wet, and not the other way around. While you are adding the dry ingredient into the wet ingredient, add it carefully and per scoop; do not pour all the dry ingredients into the wet.

If you are done mixing everything, set it into a muffin molder with paper lining with an ice cream scoop so you will have an even approximation of the mixture in every muffin hole. Bake it for about 20 to 30 minutes.

Note for the egg replacer: for two eggs you will need 1 tablespoon of Egg Replacer and 4 tablespoons of warm water. Whisk these two ingredients till frothy, then add to the batter and gently combine.