Blueberry Muffins

I have a class that begins at 7 am on Monday mornings, so I’ve started bringing breakfast for the crew.  This week they are blueberry muffins.  I adopted Chloe Coscarelli’s donut batter, and baked them off in muffin tins.  Enjoy (with jam)! -Amanda

DSCN2244 

Blueberry Muffins

Yields 18

2 2/3 cups organic flour

2/3 cup sugar

1 teaspoon nutmeg

1 tablespoon orange zest

1 teaspoon sea salt

1 teaspoon baking soda

1 cup almond milk

1/4 cup canola oil

1/4 cup apple cider vinegar

1 teaspoon vanilla

1/3 cup frozen blueberries

 

Directions

1.  Preheat oven to 350 Fahrenheit.  Line muffin tins.

2.  In one bowl, combine dry ingredients (flour, sugar, spice, salt, orange zest and baking soda).  In a separate bowl, combine the wet ingredients (almond milk, oil, vinegar, and vanilla).

3.  Combine the wet with the dry ingredients.  Be careful not to overmix!

4.  Fold in the blueberries.

5.  Fill each muffin tin about 2/3 full.  Bake for 25-30 minutes, or until an inserted toothpick comes out clean.

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