Bake Me

BAKE ME: Easy Non-Dairy Blueberry Muffins

I don’t know about you, but I am a sucker for a good blueberry muffin. In fact, whenever I walk into a Starbucks,ย or any cafe for that matter, I cannot stop myself from ordering one. No self control!

Last Sunday, I didn’t feel like getting dressed, leaving theย apartment and walking the 8 minutes to Starbucks.ย Talk about a lazy Sunday! I decided, instead, to make blueberry muffins at home. I figured then I could eat more than one and not feel guilty about it!

I haven’t been buying regular milk for a while now. It always seemed to go bad before I was able to use it. Instead, I have been buying almond milk or coconut milk. It tastes just as delicious, and it has a MUCH longer shelf life. So, for my blueberry muffins, I decided to use almond milk, and they turned out delicious! They were just as moist as if I had used regular milk.

I am hoping to make these muffins again this weekend, maybe with blackberries and strawberries!

Ingredients:

Almond Milk, 1/2 cup

Canola Oil, 1/3 cup

Egg, 1

Vanilla Extract, 2 teaspoons

All Purpose Flour, 1-1/2 cups

White Sugar, 3/4 cup

Sea Salt, 1/2 teaspoon

Baking Powder, 2 teaspoons

Fresh Blueberries, 1/2 cup

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit. Line your 12 muffin tin pan with paper liners or spray each cup with Pam. Leave one of the cups open and fill halfway with water. This will allow the muffins to bake more evenly.
  2. Add all of the wet ingredients, including the canola oil, almond milk, egg and vanilla extra, into a small bowl. Whisk to combine.
  3. Add all of the dry ingredients into a large bowl and mix until combined. Slowly add the wet mixture into the large bowl, mixing while pouring. Once the batter has come together, add the blueberries and fold in.
  4. Divide the batter evenly between the muffin cups. You can sprinkle with a little sugar on top of each.
  5. Bake for 15-18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
  6. Once removed from the oven, allow to cool in the pan for 10 minutes. Then remove and transfer to a wire rack until cooled completely.

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