COOK WITH ME: These dairy-free and egg-free blueberry muffins are soft, fluffy, and perfectly sweet. Enjoy them for breakfast or an afternoon snack!
1 cup unsweetened dairy-free milk (soy milk, oat milk, almond milk, etc.)
1 teaspoon apple cider vinegar
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
1 1/2 cups fresh blueberries
Preheat oven to 400F and line a muffin pan with liners and spray with oil. In a measuring cup, whisk together dairy-free milk and apple cider vinegar to create a non-dairy buttermilk. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Pour in the “buttermilk”, oil, and vanilla. Stir until just combined, then gently fold in the blueberries. Transfer batter into muffin pan, filling each liner about 3/4 full. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool then remove from pan.
RECIPE TIPS & SUBSTITUTIONS: theurbenlife.com/2021/04/29/dairy-free-and-egg-free-blueberry-muffins
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