Nicole Ciuppa, RDN
Serves: 12 muffins
1 1/2 cups all purpose flour
1/2 cup granulated sugar
1 Tablespoon baking powder
pinch of salt
1/2 cup dairy free milk
2 Tablespoons neutral baking oil
2 egg replacers, I use EnerG
3/4 cup blueberries
Raw cane sugar crystals for topping, optional
Preheat oven to 400°F and line a muffin tin with paper liners.
In a large bowl, mix the flour, sugar, baking powder, and salt together.
Pour in the dairy free milk, oil, and egg replacers.
Mix with a spoon until just combined. Try not to over mix the batter. It should be thick.
Gently fold in the blueberries being careful not to burst them.
Fill the muffin tins 3/4 the way full with the batter and sprinkle the tops of each muffin with raw cane sugar.
Bake for 20-25 minutes. The muffins will rise and turn slightly golden on their tops.