Original Post: April 2009
To make most muffins, we use a basic muffin recipe inspired by my Betty Crocker cookbook. Today we made blueberry muffins but you can use any mix-in's that you want, really. We've done strawberries, blackberries, diced apples, chocolate chips... If you like nuts, add those. It's really that versatile.
1-1/2 cups flour
1/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
raw sugar for sprinkling on top
3/4 cup dairy-free milk
1/4 cup oil (coconut or canola)
1 egg, flax egg, or 3 Tbs. applesauce
1 - 1-1/2 cup of mix-in's
Preheat oven to 400
Grease a muffin pan if needed. Or line a muffin pan with paper cups. Or use our favorite ungreased silicone coated muffin pan.
If using flax/water egg replacement, mix ground flax and water. Let sit for 5 minutes until mixture reaches egg-like consistency.
Mix flour, sugar, powder, and salt. Make a well in the center. In another bowl, combine egg or egg replacement, milk, and oil. Add wet mixture to dry mixture. Gently fold in the mix-in. Spoon batter into cups.
Sprinkle tops with raw sugar for a nice crunchy top.
Bake at 400 for 20 minutes or until golden brown. Cool on wire rack.
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