Wild Blueberry Muffins
Cooking this week has been turned upside down. My youngest baby has been put on a No Dairy diet and I was feeling a little overwhelmed by it all. She has terrible eczema and we are wanting to find out what is causing it. The poor thing is having to wear tights in this warm/hot weather because she scratches whenever she can feel her bare legs. So, I have been on the hunt for new recipes that don’t require dairy products (thank goodness for Pinterest!) I made these muffins yesterday and they were delicious- very moist and lots of blueberries… yum! I used soy milk as a replacement and I was pleasantly surprised with how good they are. I will be posting more dairy free recipes as I go along if they are good 😉
1-1/2 cups all-purpose flour (can sub whole wheat pastry flour for all or part)
1 Tbsp. baking powder
¼ tsp. salt
¼ cup brown sugar
¼ cup + 1 tablespoon granulated sugar, divided
2 tsp. lemon juice or apple cider vinegar + enough dairy-free milk alternative to equal ¾ cup
½ cup (4 ounces) egg substitute or 2 large eggs
2-1/2 Tbsp. grapeseed, canola, or melted coconut oil
2 cups Wild Blueberries
½ tsp. ground cinnamon
- Preheat your oven to 400º and grease 12 muffin cups or line them with cupcake liners.
- Combine the flour, baking powder and salt in a large bowl.
- In a separate bowl, whisk together the brown sugar, ¼ cup of the white sugar, lemon or vinegar with the milk alternative, egg substitute and oil.
- Add the wet mixture to the flour mixture and gently mix just to combine. Be careful not to over mix.
- Fold in the blueberries.
- Combine the remaining 1 tablespoon sugar and cinnamon in a small dish.
- Divide the batter between the prepared muffin cups and sprinkle each muffin with the sugar-cinnamon mixture.
- Bake for 18 to 22 minutes or until firm to the touch.
Prep: 15 min. Cook: 20 min. Total: 35 min.
Yields: 12 muffins