One Bowl Blueberry Muffins
Ingredients
- 1 cup all purpose flour, or whole wheat pastry flour, or whole wheat flour, even oat flour (save 1 tablespoon of flour to mix with blueberries)
- 1/2 cup coconut sugar, or granulated sugar
- 1-2 packets all natural Stevia powder, optional
- 2 tsp baking powder
- 1/2 tsp corn starch
- 3/4 tsp fine sea or kosher salt
- 1 tsp vanilla extract
- 1/4 cup vegetable oil, I used avocado, canola will work too
- 3/4-1 cup non dairy milk, I use almond or cashew milk, soy and rice milk work well too. (for non vegan, you can use dairy milk))
- 1 1/4 cups fresh blueberries, or frozen that have not been thawed
Instructions
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1.Preheat oven to 375 degrees, spray a nonstick muffin pan or use paper or foil lines.
2.In a medium to large mixing bowl, combine flour(s), sugar, salt, cornstarch and baking powder. Use a wire whisk to break up any clumps.
3.Measure out 3/4 cup milk, add in oil and vanilla extract. Pour into dry mixture. Gently mix just until batter is completely incorporated. Dig down to mix in all dry ingredients into wet. If the batter is very thick, you may want to add in the last 1/4 cup of milk. Gradually mix in. Batter should still be on the thick side.
4.Gently fold in blueberries that have been tossed with the 1 tablespoon of flour. Using a large cookie scoop, ice cream scoop or 1/3 measuring cup, fill the sprayed cups of the muffin pan.
5.Bake for about 15 to 20 minutes or until a toothpick comes out clean and the muffins gently spring back when lightly touched. Let cool in pan on a wire rack for about 20 minutes. Invert onto wire rack and let cool another 15 minutes. Enjoy!