coconut sugar blueberry muffins

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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!

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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.

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muffins ready to go into the oven!

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