- 1 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1/4 cup ground flax seed
- 1 and 3/4 cups whole wheat pastry flour (OR 1 cup whole wheat + 3/4 cup all-purpose flour)
- 1 & 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/4 cup extra virgin olive oil (or vegetable)
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract (optional, but awesome)
- 1 & 1/2 cup fresh + sweet blueberries (frozen blueberries seem to make the muffins too moist)
- 2 tbsp + 2 tsp Turbinado sugar, 1 tsp cinnamon, 2 tsp Earth Balance, 2 tsp flour, pinch salt.
Instructions
- 1. Preheat oven to 375F and line a muffin tin with liners. I used a mini muffin tin and made 24 muffins. In a small bowl, mix together the non-dairy milk and apple cider vinegar and set aside.
- 2. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt). In a small bowl, mix together the wet ingredients (oil, syrup, extracts) and add the wet to the dry and stir until just combined.
- 3. Stir in the fresh or frozen blueberries until just combined. Spoon into paper liners. I filled the liners to the top in my mini muffin tins and I still had a bit of batter leftover. Make cinnamon streusel topping and sprinkle over top of batter.
- 4. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed. Cool for at least 15 minutes before serving as the blueberries will be super hot!
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