1cupplant-based milk(any kind: almond, soy, cashew, oat milk all work great)
⅓cupcanola oilor sunflower oil or vegetable oil, which is typically just soybean oil
1teaspoonvanilla extract
1cupblueberries(fresh or frozen)
Instructions
Preheat oven on 350°F. Place muffin liners into a muffin pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until they combined.
Add the wet ingredients: plant-based milk, oil, and vanilla extract, then stir together until almost fully combined. Do not over mix so the muffins don't get tough.
Add the blueberries gently stir to mix them in and to make sure there aren't clumps of flour remaining.
Spoon the batter into the muffin pan, fill each one about ⅔ of the way.
Bake for about 25 minutes, or until a toothpick inserted into the middle of a muffin comes out without wet batter. Allow to cool before eating!
Notes
Optional: add a pinch of cinnamon to the flour mixture to boost the flavor!