I’m going to start this chat off with a little admission. I purchase two things at the store, every trip, whether I need them or not. Bananas & blueberries. Every single week. Needless to say, I need ways to use up these ingredients, as there are only so many fruit bowls & smoothies one can succumb to. Blueberry Muffins seem like the perfect alternative. And these babies are jam packed with blueberries!
Those blueberries are bursting out of these muffins in the best way. And since blueberries contain Vitamin C, K, manganese & plenty of fiber they make a great addition to these warm, soft muffins. Add a little smear of creamy nut butter & you are ready to start the day. Now I just need to find a way to use those bananas.
Other breakfast treats you may enjoy…
Blueberry Muffins
Ingredients
- 2 cups flour (plus 1 tsp) see notes
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 cup oil (vegetable or coconut)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 1/2 cups non-dairy milk
- 1 tsp vinegar (white or acv) sub lemon juice
- 1 1/2 - 2 cups blueberries see notes
Instructions
- In a small container add the milk & vinegar, stir to combine. Set aside for about 10 minutes.
- Preheat oven to 375° & prepare your muffin tin with either paper cups or cooking spray.
- In a large bowl add all the dry ingredients & mix. Add in the wet ingredients, stirring to mix.
- In a small bowl toss the blueberries with 1 tsp of flour to coat. Then add the blueberries to the batter, gently folding in.
- Scoop the mixture into the muffin cups filling about 3/4 of the way full. Take the reserved blueberries & stick on the top of each muffin. Bake for 25-28 minutes. Remove from the oven & let cool.