200 milliliters
Unsweetened soy milk (or any other plant-based milk)
4 tablespoons
Canola oil
1 teaspoon
Vanilla extract
Directions
Preheat the oven to 180°C/350°F. Grease a muffin tin or use muffin liners
In a large bowl, combine the flour, sugar, and baking powder. In a small bowl coat the blueberries with potato (or corn) starch, this prevents the muffins from getting soggy
Mix all the wet ingredients in a pitcher and add it to the dry mixture, use a spatula to combine. Add the blueberries and fold into the batter
Divide the batter evenly among the muffin tin cups, and bake in the preheated oven for 25 to 30 minutes
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