Vegan Blueberry Muffins

These vegan blueberry muffins are moist, fluffy, and bursting with juicy blueberries.

Ingredients - Serves 12

Preheat the oven to 375°F and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, mix together the melted coconut oil, maple syrup, almond milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle the tops of the muffins with turbinado sugar.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.