Dairy Free Blueberry Muffins

These are DELICIOUS muffins, all of my blessings love them, not just my lactose intolerant ones. They are very easy to make and good for one on one time with the kids.

For those that keep up on Twitter, me and B3 made this batch yesterday. (We actually made two batches so we would have some left over for breakfast this morning.)  B3 loved how easy it is to mix, all I had to do was the measurements. It was good mom/son bonding time while everybody else was tending to the garden.





Ingredients

• 1 3/4 cup all purpose flour*
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon finely shredded lemon peel
• 1 beaten egg
• 3/4 cup almond milk**
• 1/4 cup canola oil
• 1 cup frozen blueberries

*If you use organic flour you don't need to use as much only about 1 1/2 cups.
** We use almond milk because we do not have nut allergies. We are lactose and soy intolerant, allergic to coconut.

1. Grease or put liners in muffin pan. (this recipe works best with the 12 count pan)
2. In a medium mixing bowl mix all the dry ingredients. Make a well in the center and set aside.
3. In another bowl mix egg, milk, and oil. Once mixed well pour into the dry mixture.
4. Stir until moistened, batter will still be lumpy.
5. Gently fold in the blueberries.
6. Spoon batter into muffin cups. (2/3 full on each cup)
7. Bake at 375' for 17 minutes or until golden.
8. Cool on wire rack for 5 minutes then serve warm.

This recipe makes 12 muffins. The original recipe says to bake at 400' for 20 minutes but I think since I changed to almond milk it lowered it. That and my oven in wonky. :)