I love baking with my girls, and this week, we had a few blueberries that weren’t getting eaten, so what’s better than blueberry muffins? We made these with almond milk and coconut oil, but you can substitute the oil and milk of your choice! We have also adjusted the sugar too, and found that there isn’t much difference if you cut it in half.
Here’s our recipe that we Love!
1⁄2cup coconut oil
1cup granulated sugar
2teaspoons baking powder
2cups all-purpose flour
1⁄2cup Unsweetened Almond Coconut Milk
2 1⁄2cups fresh blueberries or 2 1⁄2cups frozen blueberries (or as many as you have)
Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.
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