Last April I decided to not eat or drink any dairy. I did it for my health and because I care about animals. It’s been a challenge to change recipes that often call for dairy but I’ve learned different ways around that. One of the recipes I’ve perfected are these amazing blueberry muffins. Enjoy!
- 1/2 cup dairy free butter (room temperature)
- 1 cup organic sugar
- 2 eggs (room temperature)
- 2 cups gluten free whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup almond milk
- 2 cups of fresh blueberries
Preheat the oven to 400 degrees
Beat your butter and sugar together in a large bowl with a hand mixer on medium speed until it’s fluffy and pale in color but still has some structure to it and looks like this. Add in eggs one at a time and mix them well after each addition.
Sift your flour, baking powder, and salt together in a medium sized bowl.
Add half of your flour mixture into the sugar and butter with half of the almond milk. Mix with blender until incorporated then add the other half of the flour and milk and mix until incorporated but don’t over mix!
Gently fold in your blueberries making sure to not over mix the batter.
Scoop your batter into a paper lined muffin tin and bake until golden brown and fluffy for 25-30 minutes. I eat them right out of the oven while they’re nice and warm. They store great in Tupperware or zip locks. I hope you enjoy these delicious blueberry muffins! XoXo