Blueberry Muffins

These muffins were born from my intense craving for a single blueberry muffin. I feel so excited to share with you the final culmination of my research into the fluffiest not too sweet blueberry muffins.

As I was looking for the inspiration, I found these 2 tips that seemed feasible. They both help contribute to the fluffiness of the muffin. I was feeling like I needed to ensure the fluffiest so I added both in.

1. Lemon Juice (1 tbsp) to the milk

2. Baking Soda (1/2 tsp)

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Blueberry Muffins

Ingredients:

• 1/2 cup flour

• 1/2 cup sugar

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup soy milk

• 1 tbsp lemon juice

• 1/4 cup neutral oil

• 1-1/2 cup blueberries, frozen or fresh

  • If using frozen, keep in the freezer until the last step

Instructions:

1. Preheat oven to 450 F

2. Stir in lemon juice into the milk and let it sit for a minute

3. Add and mix together the dry ingredients into a separate bowl

4. Add oil into the milk mixture and combine with the dry ingredients

5. Prep your muffin tray by spraying with oil and a light dust of flour to prevent sticking

6. Mix in the blueberries to the batter, taking care not to over stir

7. Pour into the muffin tin evenly

8. Then combine the liquid ingredients into the dry ingredients

9. Bake for 20-25 mins

10. Cool enough to touch and enjoy!

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Look at how full of blueberries this is!

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