Kurt
Culinary Explorer
A sweet snack for you all
Ingredients:
- Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar (cane sugar or coconut sugar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 1 cup non-dairy milk (such as almond, soy, or oat)
- ¼ cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Add-ins:
- 1 cup fresh or frozen blueberries (if using frozen, no need to thaw)
Instructions:
- Preheat the oven:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate bowl, combine the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract. Let it sit for a few minutes to curdle slightly.
- Combine mixtures:
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in blueberries:
- Gently fold in the blueberries, being careful not to break them up too much.
- Fill muffin tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
- Cool and serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
I can’t wait to try making them. Perfect for breakfast or a snack! 
