Dairy-free Blueberry Muffins
thetasteofkosher.com
30 min. | 375°
20
X
Ingredients
2 cups flour (240 g.)1/3 cup oil
1 cup sugar (200 g.)1/2 cup water (or almond milk)
2 tsp. baking powder1 Tbsp. vanilla
1/2 tsp. salt2 cups blueberries
2 eggs1 lemon, zested (optional)
Directions
Mix dry ingredients and add lemon zest if using. Mix egg, oil, almond milk (plus some lemon juice?) and vanilla, and add to dry ingredients. Fold in blueberries. Portion into 20 cupcake liners and bake for 20-25 minutes, until golden brown. You can halve the recipe for fewer muffins. When halved I got 7 muffins.