From the kitchen
Cashew Milk Blueberry Muffins
Tender breakfast muffins with a rich, moist crumb thanks to cashew milk's natural fat content.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 2 cups All-Purpose Flour
- 3/4 cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Cashew Milk
- 2 large Eggs
- 1/3 cup Melted Butter
- 1 1/2 cups Fresh Blueberries, tossed in 1 tbsp flour
Method
- Preheat oven to 375°F and line a muffin tin with paper liners.
- Whisk the flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the cashew 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
Cashew milk's fat content is close enough to whole dairy milk that this batter behaves very predictably, a good recipe if you are converting a favorite dairy muffin recipe for the first time.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.