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coconut sugar blueberry muffins

5/9/2020

 
Picture

you can take the owl out of Maine,
but you can't take Maine out of the owl -
here are some muffins made with Maine's state berry!

ingredients:

  • 1 cup milk (I have used almond milk; I currently use oat milk)
  • 1/4 cup olive oil
  • 1/2 teaspoon vanilla
  • 1 egg (alternative: one flax egg [1 T flaxmeal (ground flax seeds), 2.5 T water]
  • 2 cups flour (I used an all-purpose gluten flour)
  • 1/3 cup sugar (I used coconut sugar)
  • 3 teaspoons baking powder (alternative for those with corn allergies - 1 teaspoon baking soda, 2 teaspoons cream of tartar)
  • 1/2 teaspoon salt
  • 1 cup blueberries (I used thawed, well drained frozen blueberries. other options include fresh or drained canned blueberries.)

process:

  • heat oven to 400° F.
  • grease only the bottoms of 12 medium muffin cups, or line with baking cups.
  • beat milk, oil, vanilla, and egg. 
  • stir in flour, sugar, baking powder (or alternative), and salt until flour is moistened. (batter will be lumpy.) (I used a hand mixer the first time, but I've used a fork since, because the mixture stuck to the hand mixer's beaters in an annoying manner.)
  • fold in blueberries. (I found a rubber spatula helpful for this stage.)
  • divide batter evenly among muffin cups.
  • bake 20 to 25 minutes or until golden brown.
  • immediately remove from pan.

Picture
muffins ready to go into the oven!


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