Are you looking for a delicious and healthy way to enjoy your favorite blueberries? Look no further than our fluffy low fat vegan blueberry muffins recipe! This simple recipe packs all the flavor of fresh blueberries into each bite without any added fats or oils. Plus, it's vegan and can easily be made gluten-free. Let's get started!
* Optional toppings: coconut sugar, chopped nuts, or vegan butter
### Instructions
1. Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line it with parchment paper.
2. In a large mixing bowl, whisk together the almond milk, maple syrup, apple cider vinegar, baking powder, salt, and ground cinnamon until well combined.
3. Add the flour to the wet ingredients and stir until just combined. Be careful not to overmix!
4. Fold in the frozen blueberries until evenly distributed throughout the batter.
5. Scoop the batter into each muffin cup, filling them about 3/4 of the way full.
6. Optional: sprinkle the tops with coconut sugar or chopped nuts, or dot them with vegan butter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
### Tips
* Use unsweetened almond milk for a low fat option, or sweetened if you prefer a sweeter flavor.
* You can substitute gluten-free flour blend for all-purpose flour if needed. Just make sure it's certified gluten-free to ensure it's safe to eat.
* If you don't have apple cider vinegar, you can use lemon juice or white vinegar instead.
* Frozen blueberries work well in this recipe and will give the muffins a burst of flavor without any added moisture.