Summer Blueberry Muffins (dairy free) Makes 12 very large, or 18 regular sized
Usually I make these with whole wheat pastry flour and our wonderful local yogurt. This morning I found out that this recipe also comes out perfectly with all purpose flour and almond milk! I was working to accommodate some special dietary requests for a guest (low fiber and dairy free) and found out this works perfectly with the changes.
20 oz (4 1/2 cups) all purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon sea salt
8 ounces (1 cup) organic cane sugar
1 cup vegetable oil (We use avocado)
2 large eggs
2 large egg yolks
1 Tablespoon orange zest (Lemon or lime also works)
16 ounces (2 cups) unsweetened almond milk (or use yogurt, omit vinegar)
2 teaspoons apple cider vinegar
12 ounces (2 cups)fresh or frozen blueberries
Demerara or Cinnamon Sugar for topping
- Heat oven to 375 degrees. Decide what size muffins you would like and spray the pans with nonstick spray.
- In large bowl, sift together first group of dry ingredients. In a second bowl whisk together all wet ingredients until very smooth.
- Make a well in the dry ingredients and pour in the wet. Whisk gently until just barely combined. There should still be some flour lumps. Sprinkle on blueberries and gently fold into the batter using a rubber spatula.
- Portion 1 cup of batter into each muffin tin well if you want 12 really big muffins, or add about 3/4 cup and make 18 muffins.
- Sprinkle muffins with demerara sugar or cinnamon sugar. Bake for 25-30 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Cool for 5 mintues in pan, then remove to wire rack to cool completely. Serve right away or double wrap and freeze for up to 1 month. These defrost in about 1 minute in the microwave for breakfasts or snacks on the run.