Breakfast

Dairy-Free Vanilla Blueberry Muffins

Who doesn’t love blueberry muffins?!

I typically skip them most of the time in a grocery or bakery due to milk being an almost guaranteed ingredient.  Don’t get me wrong, I enjoy my fair share of dairy (yogurt & cheese galore!), but my skin generally stays much clearer when I avoid milk, so I try to bake without it if I can.

What I love about these muffins is that they form such a dense consistency, almost like a biscuit, but are chockfull of vanilla & blueberry flavor.

Depending on how intense you are about blueberries, you may not throw in as many as I did, but I just can’t get enough of them!

dsc_0110_2

 

Ingredients:

2 cups flour (I use a white-whole wheat or unbleached flour for added benefits)

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons of vegetable oil

2/3 cup water

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon vanilla bean powder

about 9 oz. blueberries

optional powdered sugar for dusting

optional enjoy with a pat of blueberry jam!

Directions:

Preheat the oven to 375, and line the muffin tin with paper cups

Stir flour, sugar, baking powder, and salt together in a large in a large bowl

Stir in oil, water, eggs, and vanilla extract

Taking an electric mixer, beat everything together on a low setting

Mix in the vanilla bean powder

Using a spoon, gently fold in the blueberries

Spoon the batter info muffin cups

Bake for about 15 minutes

After removing them from the oven and letting them cool, dust powdered sugar on top or add a pat of your favorite blueberry jam (optional)

Note: After the first day, I recommend refrigerating any leftovers

dsc_0087_2

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s