VEGAN BLUEBERRY MUFFINS
Ingredients:
1 1/4 Cup fresh organic blueberries
2 Cups Bob Red Mills 1:1 Baking Flour
1 TBSP Baking Powder (aluminum-free)
1/2 tsp Sea Salt
3/4 Cup Coconut Sugar
1 Cup Unsweetened Original Almond or Cashew Milk
4 TBSP (1/2 stick) Earth Balance Soy Free - Dairy Free - Vegan Butter, melted
4 tsp Namaste Raw Goods Egg Replacer mixed with 4 TBSP of warm water
1 tsp Vanilla Extract
Preheat oven to 375F and line your 12 cup muffin pan with liners. Gently toss blueberries with 1 TBSP of Bob Red Mills 1:1 Baking Flour and set to the side.
Whisk flour, baking powder, and salt in a medium bowl. In a large bowl whisk the milk, sugar, vanilla, egg replacer, and melted butter. Pour the dry mixture over the wet mixture and blend together just until combined. (Don't over stir the dough or your muffins will be tough!)
Gently fold in the blueberries. Be careful not to break them open. Divide batter between the muffin cups and bake until golden on top and a toothpick in the center comes out clean, about 16-20 minutes. (I have a gas stove/oven so you may need to bake them up until 25 minutes so just keep an eye out the first time you bake them.)
When you bake these, post a comment so I can hear how you like them!
*recipe adapted from the Driscoll's Easy Blueberry Muffins recipe found online at Driscolls.com*
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