Dairy-Free Blueberry Muffins
- Yield: 12 muffins
Ingredients
- 1/2 cup (105g) oil*
- 2/3 cup (130g) granulated sugar
- 3 large eggs
- 1/2 cup (120g) unsweetened soy milk**
- 2 tsp vanilla extract
- 3/4 tsp salt
- 1 3/4 cups (225g) all purpose flour
- 2 tsp baking powder
- 1 1/2 cups (200g) fresh or frozen blueberries (plus more for decorating)
- Optional: coarse sugar (like demerara, turbinado, or sanding sugar)
Instructions
- Preheat your oven to 425°F [220°C]. Line a muffin tin with 12 cupcake liners.***
- Combine the oil, sugar, eggs, milk, vanilla, and salt in a large mixing bowl. Stir together until the sugar begins to dissolve and you no longer see flecks of egg white or yolk. It should be very homogenous.
- Place a fine mesh sieve over the wet ingredients (careful that it does not touch them). Measure your flour and baking powder right into the sieve. Sift directly into the wet ingredients.
- Whisk the dry ingredients into the wet ingredients, stopping when there are still visible streaks of flour. Add the blueberries and switch to a spatula. Fold together until the blueberries are evenly distributed and there are no longer visible pockets of flour. Do not overmix.
- Spoon the batter evenly into the 12 lined muffin tin wells. If using, sprinkle with a few additional blueberries and a little coarse sugar.
- Bake for 10 minutes at 425°F [220°C], then lower the temperature to 350°F [180°C] and bake for another 10 minutes (20 minutes total). They are done once you can insert a toothpick in the center and it comes out clean.
Notes
* For this recipe, use any oil that is a liquid while at room temperature. I used canola to develop it, but it also works great with olive oil (either light or extra virgin if you enjoy the flavor in baked goods—I love baking with extra virgin olive oil, but it’s a personal preference). Remember that whatever oil you use, its flavor will come through, so use a neutral one or one whose flavor you want.
** I highly recommend using soy milk for this recipe, but if you’re allergic to soy, almond milk will also work in a pinch. Of all dairy-free milks, soy milk has a composition most similar to cow’s milk, so it yields good results in baking.
*** If you don’t have cupcake liners, you can easily make them out of parchment paper. I don’t recommend simply greasing the muffin tins here—this batter tends to stick. Liners are advised!
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Find it online: https://cardamomandtea.com/93118/dairy-free-blueberry-muffins/