Blueberry Muffins

These muffins are quick and easy to mix up for a tasty breakfast.  They're better than the kind you make from a box or packet and dairy-free.  After you've made them a few times, you'll have no trouble mixing the batter and having the muffins ready to bake by the time the oven finishes pre-heating.

• 1 teaspoon lemon juice

• ½ cup (minus 1 teaspoon) milk

• 4 Tablespoons vegan butter

• ¾ cup granulated sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 2 ¼cups all purpose flour

• ½ teaspoon salt

• 1 ½ teaspoons baking powder

• 1 ½ cups frozen wild blueberries

blueberry muffin ingredients

muffin batter

1. Preheat oven to 375 °F. Grease a muffin tin with cooking spray or vegetable oil.

2. Measure 1 teaspoon lemon juice into a measuring cup. Add milk to make a 1/2 cup of liquid.

3. Melt butter and whisk thoroughly with sugar. Add eggs one at a time and whisk thoroughly between additions. 

4. Slowly add in the milk/ lemon juice mixture in several additions, mixing between each. Add the vanilla and mix well.

5. Add the flour, salt, and baking powder and whisk in, just until combined. Fold in the blueberries so they are evenly distributed. Be careful not to over-mix once the flour is added.

6. Scoop batter into muffin tin, distributing evenly between 12 regular sized muffin cups.

7. Bake for 18 to 20 minutes until the sides are golden brown and a toothpick inserted into the center of a muffin comes out clean.

8. As soon as you can handle the muffins, remove them from the muffin tin and place them on a wire rack to cool. Serve warm or room temperature with butter.

   NOTES:

   I’ve made dairy free using unsweetened almond milk in place of regular milk and serving with vegan butter.

   I prefer wild blueberries for muffins.  They are smaller than regular frozen blueberries. If you like the regular ones, they will work too. If you have fresh blueberries they should work though I haven't personally tried it.