Necessity breeds invention.
Lets just say I get paid on Thursday and until then, I am eating my fridge and pantry clean.I needed something for breakfast tomorrow, and I had 1 egg and a cup of blueberries about to go bad.
Enter: blueberry muffins, dairy-free style. Did I mention I have a new, jumbo muffin tin from my dear friends Mike and Robin? Woo!
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| Nice and fluffy and not too sweet. |
Ingredients:
- 3 cups flour
- 4 tsp baking powder
- 1 tsp sea salt
- 1 tsp cinnamon
- 1 egg
- 1 cup sugar
- 1 Tbs ground flax seeds
- 1/4 cup coconut oil
- 3 Tbs water
- 1/4 cup canola oil
- 1 cup milk (of any variety, I use almond)
- 1 tsp vanilla extract
- 1 to 1 and 1/2 cups blueberries (AKA whatever's left!)
- Coarse sprinkling sugar
Directions:
- Preheat oven to 425 degrees. Oil your jumbo muffin tin.
- Measure and mix dry ingredients in a bowl and set aside.
- In mixer, on medium speed, mix egg, flax seed, sugar, and coconut oil until well blended.
- Add water, oil, milk, and vanilla and mix on low until combined.
- Add your dry ingredients in 2 parts and ONLY mix enough to combine. Make sure you wipe down sides of bowl with a spatula too.
- Fold in the blueberries.
- Fill your jumbo muffin tins almost to the top.
- The best part: Sprinkle with coarse sanding sugar.
- Bake at 425 degrees for 5 min.
- Reduce oven temperature to 375 degrees and bake for 25-27 minutes* until part of the tops get slightly browned and they appear set. Let cool in the tins.
- Serve warm with dairy-free butter. One will fill you right up. Mmmmmm
