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!
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
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!
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