Simple, easy and FAST!
PREHEAT YOUR OVEN, now…400 degrees if you are using fresh or thawed blueberries; 425 degrees if you are using frozen.
2 1/2 cups flour
1/2 cup sugar
1 tbl. egg replacer powder. *We use two egg whites, instead.
1 tbs. baking powder
3/4 tsp. salt
1 1/2 cups of dairy-free milk. *We use almond.
1/3 cups extra light olive oil
2 tsp. vanilla
1 1/2 cups frozen blueberries *We get a huge bag of organic ones at B.J’s Wholesale. And, check Target and Publix...sometimes their frozen berries go on sale. I’ll let you know when they do! 🙂
- In a large bowl, whisk together the flour, sugar, egg replacer (or egg whites), baking powder, and salt.
- With a spoon, stir in the milk, oil, vanilla, and blueberries. Stir just until moistened.
- Divide batter between 12 oiled muffin cups.
- Bake for 20 minutes or until toothpick inserted in center comes out clean.
Perhaps you wanna make these the night before?…
*We’ve used strawberries. Those were just as good. Use this recipe as a base and put in your preferred fruit of the season. Organic preferred. 😉
To all my muffin heads,