2–2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup granulated sugar
3/4 cup plus 2 tablespoons vegetable oil
1-1/2 cups oat milk
2 tablespoons cider vinegar
1 teaspoon vanilla extract
Zest of 1 lemon
1/3 cup chia seeds
2 cups fresh or frozen blueberries
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
In a large bowl, combine the flour, baking powder, salt and 3/4 cups plus 2 tablespoons sugar.
In a separate bowl, whisk together the oil, milk, cider vinegar and vanilla extract. Fold the wet ingredients into the dry ingredients until just combined followed by lemon zest, chia seeds and blueberries.
Transfer the batter to the prepared pan. Sprinkle the tops of the muffins with the remaining sugar. Bake for 25-30 minutes until the tops are golden brown and they spring back when lightly pressed in the middle.
Cool the muffins on a wire rack for 20 minutes before removing them from the pan.
Store in an airtight container for up to 2 days. You can freeze the muffins and reheat in a 300 degree F oven for 10 minutes.
Adapted from Flour, Too by Joanne Chang