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Dairy Free Blueberry Muffins

Dairy Free Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 12 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 cup unsweetened non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1/2 cup neutral oil
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 cups blueberries

Method
 

  1. Preheat oven to 425°F (220°C) and line a 12-cup muffin tin. Mix non-dairy milk and vinegar, let sit 5 minutes, then whisk in oil, sugar, and vanilla.
  2. Add flour, baking powder, baking soda, and salt. Stir just until no dry streaks remain.
  3. Gently fold in the blueberries until they are distributed.
  4. Fill muffin cups nearly to the top. Bake at 425°F for 5 minutes, then reduce to 375°F (190°C) and bake 15 to 18 minutes more until golden and a toothpick comes out clean.
  5. Cool in the pan 5 minutes, then transfer to a wire rack and serve warm or at room temperature.

Notes

If the batter sits a few minutes before baking, the domes will be even taller. Use a light hand when folding; a few small clumps of flour are okay and will bake out.