Vegan Blueberry Muffins

Preheat oven to 350 degrees F.

Mix wet ingredients:
In a 2 cup measuring cup, add the milk, sugar, oil, and vanilla. Stir to combine a few times to help soften the large grains of sugar.

Mix dry ingredients:
In a large mixing bowl, mix together the flour, baking powder, and salt.

Combine wet & dry:
Pour the wet mixture into the dry mixture and mix until just combined. Don't over-mix! Over-mixing the batter tends to make the muffins less tender.

Add blueberries:
Toss in the fresh or frozen blueberries and gently fold them into the batter.

Scoop:
Fill each muffin lined hole with batter. For uniformity, fill muffin tin using a 1/4 measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.

Topping: Optionally, add a few strategic blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!

Bake: Place in oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.