Fluffy Blueberry Muffins

A classic made classier with a few simple but yummy ingredients.

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Blueberry Muffins

Makes 12 muffins

Ingredients

• 2 cups all-purpose flour

• ½ cup + 2 tablespoons granulated sugar

• 1/2 teaspoon salt

• 3 teaspoons baking powder

• ¼ teaspoon baking soda

• 1 tsp cinnamon

• 1 cup blueberries (fresh or frozen)

• 1 ½ cups milk (use df milk to make this recipe vegan)

• 1 tablespoon lemon juice

• 1 teaspoon vinegar (I recommend apple cider vinegar)

• 4 tablespoons melted unsalted butter (or vegetable oil)

• 1 teaspoon vanilla extract

• 2 tablespoons coarse sugar to sprinkle on top (optional)

Instructions

1. Preheat oven to 375º F. Place liners in standard 12-count muffin tin.

2. In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, salt) using a whisk or fork.

3. Stir blueberries into the dry ingredients, being careful not to crush them.

4. In a separate bowl, whisk together the milk, lemon juice, vinegar and vanilla.

5. Add the wet ingredients and the melted butter/oil to the bowl with the dry ingredients and gently stir until combined, but do not over-mix.

6. Fill muffin cups almost to the top of the liners and sprinkle with coarse sugar. (You can also top with a few extra blueberries).

7. Bake for approximately 20 minutes. Remove muffins from the oven and let them cool in the pan for at least 10 minutes before removing them.

8. Enjoy!

Recipe adapted from: https://mommyshomecooking.com/eggless-blueberry-muffins/