⅓cupof oil(I used avocado, but any neutral oil or melted coconut would be ok), if you prefer oil-free you can try applesauce instead
1 ½cupsof fresh blueberries
Instructions
Preheat the oven to 400 degrees F, and lightly oil a 9"x9" pan or standard loaf pan. Mix the all-purpose flour (or gluten-free all-purpose flour), baking powder, salt, and cinnamon in a mixing bowl. Add the vanilla extract, plant-based milk, maple syrup, and oil and mix thoroughly. Add blueberries and stir to fold in.
Pour the batter into a baking pan and bake for 20 to 25 min (time in a 9"x9" pan) or until knife inserted into center comes out clean and top is golden brown. Let cool before cutting, and enjoy!
Notes
Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months.
You can also put the batter into muffin tins for individual blueberry muffins. You might also enjoy these Easy Vegan Blueberry Banana Muffins!
Fold the blueberries into the batter to avoid overworking the batter.