This is a rather interesting post because it is my first time not laying hands on my own computer to write a recipe on my blog. My computer crashed a week ago so it’s been quite inconvenient to do any blogging let alone the other million things I got to do on the web. My cell-phone has been my best friend these days although I’m starting to get real tired of staring at a tiny screen for long periods of time. So here I am, using my dad’s antique computer to type this recipe out for you.
These are probably the most amazing blueberry muffins I ever made. They’re moist, flavorful and above all, delicious. If you’re not a big fan of almond milk, you can always substitute it with normal cow’s milk. It works just as good.
- 1 1/2 cup all purpose flour
- 3/4 cup white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup grapeseed oil (canola, corn oil works)
- 1 egg
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 cup blueberries
- 1/4 cup coconut sugar for dusting the tops (brown sugar works)
- Preheat oven to 400F. Line muffin cups on muffin tin.
- In a large mixing bowl, combine flour, sugar, salt, and baking powder. Use a whisk to mix evenly.
- In a separate medium-sized bowl, combine oil, egg, milk, and vanilla. Whisk to mix evenly.
- Make a hole in the center of the flour mixture and pour the wet mixture into it.
- Using a wooden spoon, mix until evenly combined. Do not over-mix as muffins turn tough if over-worked. (But make sure there’s no random clumps of flour here and there). Use a spatula to scrape the bowl clean.
- Fold in blueberries using a spatula, making sure it is distributed evenly throughout the batter. Do not over-mix.
- Scoop and evenly distribute batter into muffin cups.
- Top and cover muffins with coconut sugar.
- Add 1/8 cup of water into the remaining empty cups for muffins to cook evenly.
- Bake for 20 minutes until toothpick inserted into center comes out clean.
- Cool muffins on rack.
- Serve and enjoy!
Adapted from Inspired Taste