GET THE RECIPE!
1 ½ cups All-purpose flour ¾ cup White sugar 2 tsp. Baking powder ½ tsp. Salt
¾ cup Non-dairy milk ½ cup light oil 1 tbsp. Fresh lemon juice 2 tsp. Vanilla extract 1 cup blueberries
STEP 1
Preheat your oven to 400°F. Lightly grease the cups of a muffin pan or fill it with liners. In a large bowl, whisk together all of the dry ingredients. Set aside. In a med bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and mix until just combined.
STEP 2
Add the blueberries and lightly fold them in, being careful not to overmix. It’s ok if there are lumps. For large bakery-style muffins, fill 8–9 muffin cups right to the top with batter, then bake for 18–22 minutes until lightly golden on top, and a toothpick inserted in the center of a muffin comes out clean.
STEP 3
For small muffins, divide the batter evenly among the 12 muffin cups and bake for 15–20 mins, until lightly golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan, then store them on a plate covered with a clean tea towel for 2 to 3 days. This will keep the muffins the best texture, but if you want them to last longer, store them in a large sealable bag in the fridge for up to a week.