These egg and dairy free muffins are nothing short of delicious. The baking soda and vinegar do the leavening work of the egg, and the almond milk subs in for dairy. These muffins bake up with a beautiful rounded crown and golden brown color. Frozen blueberries can be used in place of fresh.These make for a wonderful breakfast or snack any time of the day!
2 cups all-purpose flour 1-1/2 tsp baking soda 1/2 tsp Murray River Flake Salt 2 tsp lemon zest 1 cup sugar 1 cup almond milk 1/3 cupKinloch Pecan Oil 1 tspLemon Extract 1 Tbl Distilled Vinegar 2 cupsFresh Blueberries
Preheat the oven to 375F. Lightly grease a muffin tin. In a medium bowl, combine flour, baking soda, Murray River Flake Salt and lemon zest. In a large bowl, combine the sugar, almond milk, Kinloch Pecan Oil, Pure Lemon Extract and vinegar. Mix well. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir. Gently fold in the berries using a rubber spatula. Fill the muffin tins about two thirds full. Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.