blueberry muffins

I'm not going to lie; I've never been a big blueberry muffin fan.  I have always been huuuge on the chocolate chocolate muffins and poppy seed muffins, specifically the ones from Costco!  Anyways I had some extra fresh blueberries so I thought I'd give them another shot after writing them off for so long.  They are now one of my new favorites!  The fresh blueberries are really the game changer and they actually make you feel kinda healthy when eating them!  They are so moist and bursting with blueberries.  I love having them for breakfast, an afternoon snack, or even dessert!

Blueberry Muffin Recipe

2 ¼ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

¼ tsp. salt

2 large eggs

1/2 cup almond milk buttermilk** see recipe at the end of the instructions

1/2 cup light brown sugar, packed

1/2 cup sugar

1 ½ tsp. vanilla extract

1 tsp. lemon zest

1/2 cup canola oil

1 cup blueberries

1 Tbsp. all-purpose flour

Directions

Preheat oven to 400°. Place liners inside the muffin tin (will make about 11-12 muffins).  Mix together flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.  In a large bowl beat eggs, almond milk buttermilk, sugar, brown sugar, vanilla and lemon zest, and canola oil. Add flour mixture in three batches. Mix until all ingredients are just combined.  Mix blueberries with 1 Tbsp. of flour and then stir them into the batter until just combined. Scoop batter and fill muffin liners to the top. Bake for 15 minutes, or until you can poke a toothpick through one and it comes out clean. 

Almond Milk Buttermilk:

In a ½ cup measuring cup, place ½ Tbsp. of white vinegar and then fill with original almond milk until the ½ cup measuring cup is full.  Let sit for 10 minutes.  It may look curdled, but that is totally fine!