I have been addicted to muffins! Just about every week this past month I have made some sort of muffin. Usually these Dairy-Free Whole Wheat Blueberry Muffins.
I don't know what it is about the combination of blueberries, cinnamon and whole wheat that make these so scrumptious, but we can't get enough of them!
Muffins are so easy and quick to whip up. I can crank out a batch almost before my eyes are fully awake in the morning. And I think I have passed the muffin love on to the family, yesterday I had several inquiries of "Isn't there more blueberry muffins?"
Here is my tweaked version.
Dairy-Free Whole Wheat Blueberry Muffins
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup sugar
1 tablespoonful baking powder
1 teaspoonful cinnamon
1 cup blueberries (fresh or frozen)
1 egg, beaten
3/4 cup water or milk
1/4 cup vegetable oil
Mix first 5 dry ingredients in a bowl. Toss the blueberries until lightly coated in the flour mixture. Add the egg, water and oil and mix just until blended. Do not over mix; too much mixing causes "tunnels". Spoon into 12 muffin cups or a grease muffin pan. Bake at 350 until done.
We don't use a lot of whole wheat flour usually, but I decided to give King Arthur Whole Wheat a try. I love the nutty flavor! It compliments the blueberries so nicely. I have been thinking of substituting the veggie oil for melted coconut oil, but it would add an extra step. Liquid oil is so convenient, I just have to pour it in!
Off to the grocery store for more flour! Can't run out of muffins!