Dairy-free Blueberry Muffins

Name: Dairy-free Blueberry Muffins
Yield: 6 servings
Cuisine: American
Ingredients: 125 grams Cake flour; 125 grams Whole wheat flour; 1 tbsp Alminium-free baking powder; 1 dash Natural salt; 180 ml Soy milk or apple juice; 66 ml Canola oil (or olive oil); 4 tbsp Beet sugar; 1 few drops Vanilla extract; 125 grams Blueberries

cookpad.japan @cookpad_jp

I simplified a recipe that I found in a macrobiotic baking book.

When mixing the batter, the key is to fold in and not to over-mix. Recipe by apricot7

I simplified a recipe that I found in a macrobiotic baking book.

When mixing the batter, the key is to fold in and not to over-mix. Recipe by apricot7

cookpad.japan @cookpad_jp

I simplified a recipe that I found in a macrobiotic baking book.

When mixing the batter, the key is to fold in and not to over-mix. Recipe by apricot7

I simplified a recipe that I found in a macrobiotic baking book.

When mixing the batter, the key is to fold in and not to over-mix. Recipe by apricot7

Saved

Ingredients

6 servings

125 gramsCake flour
125 gramsWhole wheat flour
1 tbspAlminium-free baking powder
1 dashNatural salt
180 mlSoy milk or apple juice
66 mlCanola oil (or olive oil)
4 tbspBeet sugar
1few drops Vanilla extract
125 gramsBlueberries

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Steps

1

Put the cake flour, whole wheat flour, baking powder and salt in a bowl. Mix thoroughly with a whisk.
2

In a separate bowl, add the canola oil, soy milk (or apple juice), beet sugar and vanilla extract. Mix well with a whisk.
3

Add Step 2 ingredients into the Step 1 bowl. Fold together, taking care not to over-mix.
4

Add the blueberries to Step 3. Reserve some for decoration.
5

Pour the Step 4 batter into the muffin cups. Fill the, 90% full, and top with the reserved blueberries.
6

Bake for about 25 minutes in an oven preheated to 180℃.