These veggie lover blueberry biscuits are delicate and sweet with a trace of lemon and new blueberries in each nibble for the ideal morning or early afternoon nibble.
When I come back to the rudiments – those things I figured out how to make in my first year of preparing – like an exemplary vegetarian blueberry biscuit, I feel quickly transported once again into that season of life – once more into that brilliant activity as a bread pastry specialist where I had the pleasure of working for the absolute most noteworthy individuals, including the ladies who encouraged me such a large amount of what I know now.
Thus these scrumptiously delicate and sweet veggie lover blueberry biscuits speak to far beyond only a basic cake – they speak to the way of life that I picked and wholeheartedly love.
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Ingredients
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2tbsp. granulated sugar
- ¼ cup + 2 tbsp. canola oil
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1½ - 2 cups fresh blueberries
Instructions
- Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
- In a small bowl combine soy 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.
- Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soymilk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix - a few lumps are okay. Fold in blueberries.
- Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 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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