Blueberry Muffins

Apparently I’m on a muffin kick. I’ve made muffins three times in the last two weeks. I probably would have made more, but we couldn’t eat them fast enough.

This recipe came by request of The Hubster. He wanted blueberry muffins. And when The Hubster specifically asks for something, I feel almost obliged to make it. Considering he never asks for things. Even when I ask what he wants.

If you like these, make sure to thank The Hubster. If you don’t like them, you can blame him too.

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Blueberry Muffins

Dairy Free Blueberry Muffins
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1/4 cup safflower oil
  • 1/2 cup milk rice, almond, cow
  • 1 egg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 1 3/4 cup unbleached all-purpose flour
  • 1 pint blueberries

Instructions

  1. Preheat oven to 375°F.
  2. Get muffin tin ready with liners or oil. Your pref.
  3. In a small bowl, combine oil, milk, and egg. Beat lightly.
  4. In a large bowl, mix flour, salt, baking powder, and sugar.
  5. Toss in blueberries and stir to coat with flour.
  6. Pour in milk mixture and stir together.
  7. Fill muffin cups with mixture.
  8. Bake for 25 minutes, or until the tops bounce back from touch.
  9. Cool 10 minutes and remove from pan.
  10. Enjoy!

Allergen Information

Nightshade free, dairy free, and soy free.
Note:
It would probably be a good idea to sprinkle a little sugar on top of the muffins. We didn’t. They were good, just not as sweet as traditional blueberry muffins. Which, may or may not be a good thing. I’ll let you decide.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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