Oh blueberry muffins on a crisp fall morning where the skies are grey and sleep is still fresh your eyes. These muffins are light and fluffy in texture with a delightful combination of fresh berries and raw sugar crystals on the muffin tops. Keep reading to see the recipe!
Serves: 12 muffins
1 1/2 cups unbleached all purpose flour
1/2 cup granulated sugar
1 Tablespoon baking powder
pinch of salt
1/2 cup dairy free milk
2 tablespoons vegetable oil
2 egg replacers, I use EnerG
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, vegetable oil, and egg replacer.
Mix with a spoon until 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 cupcake tins to the top of the liners 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.