From the kitchen
Almond Milk Blueberry Muffins
Light, delicate breakfast muffins with a very clean crumb, letting the blueberries shine against almond milk's neutral backdrop.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 cups All-Purpose Flour
- 3/4 cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Unsweetened Almond Milk
- 2 large Eggs
- 1/2 cup Melted Butter or Neutral Oil
- 1 1/2 cups Fresh Blueberries, tossed in 1 tbsp flour
Method
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk the flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the almond milk, eggs, and melted butter.
- Fold the wet ingredients into the dry just until combined, then gently fold in the floured blueberries.
- Divide among the muffin cups and bake 20 to 22 minutes, until a toothpick comes out clean.
Kitchen note
These will not brown as deeply on top as a dairy-milk version — check doneness with a toothpick rather than waiting for a golden color that almond milk's low sugar content won't fully deliver on its own.
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