I love muffins. All kinds of muffins. Blueberry muffins are no exception. The thing that's nice about this recipe is that it has fairly simple ingredients and is very easy to put together. And also, it tastes good. And it's vegan friendly.
Here's what you need:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
2 Tbsp cornstarch
1/3 cup vegetable oil
2/3 cup milk or milk substitute
1 cup blueberries, fresh or frozen
First, preheat your oven to 400 degrees F.
Mix all the dry ingredients together in a bowl.
Then, pour vegetable oil (I used olive oil) to the 1/3 cup line in at least a 1 cup measuring cup.
Then, pour your milk into the measuring cup up to the one cup line. I have used rice milk and coconut milk both with success. More frequently I've been using vanilla Almond milk though. I really like the flavor it adds to the mix.
Now mix up the liquid and pour it into your dry mixture. Mix dry and liquid together. It'll end up fairly thick.
Next, you'll need your blueberries. Fresh are good, but I use frozen because they're convenient. I like to have them in stock in the freezer for whenever I want them. I like to throw the blueberries in a bowl with a tablespoon or two of flour to coat them. This protects them a bit from bleeding into the batter.
Fold the blueberries into your batter.
Scoop into your lined muffin tins, about 2/3 full. I ended getting nine full muffins out of mine. I ate the rest of the batter. It is yummy. Try it. You know you want to.
Then, throw them in the oven and bake for 20-25 minutes or until a toothpick (or wooden chopstick in my case) inserted in the center comes out clean.
Move to a wire rack to cool, and enjoy!
Makes approximately 9 muffins