Eggless Blueberry Muffins

Ingredients

1 cup blueberries

2 tsp plain flour for coating blueberries

1.5 cups plain flour

1 tsp baking powder + 1 tsp baking soda

¼ cup coconut milk powder

¾ cup fine sugar

½ cup butter, melted

1 cup plant-based milk + 1 tsp vanilla extract + 1 Tbsp apple cider vinegar

Preheat oven to 350 F

Sprinkle the 2 tsp of flour and coat the blueberries.

In a large bowl, put the flour, baking soda and powders and mix. Put in the milk powder and sugar and mix well.

Stir in the melted butter, vanilla, apple cider vinegar and the milk and mix gently with a whisk. Do not overmix.

Fold the blueberries in gently, to distribute them evenly.

Filled the greased molds with the batter and bake for 20 to 25 minutes or until a toothpick comes clean.

What I Eat for BigFou 2020