I usually don’t crave muffins but for some reason I really wanted some homemade blueberry muffins to accompany my morning coffee. These muffins aren’t too sweet, are super moist (thanks to the sour cream), and are packed with nutritious blueberries. You can also substitute for any other berries you wish, such as raspberries or mulberries.
The below recipe is dairy-free, however feel free to substitute for real milk and sour cream (or yogurt) if you wish.
- 1 1/4 cups all-purpose flour (you can also use Almond or Whole-Wheat flour)
- 1 teaspoon baking powder
- Pinch of salt
- 2/3 cup sugar
- 1 egg
- 1/2 cup vegetable oil
- 1/3 cup Almond milk
- 1 teaspoon vanilla
- 1/2 cup dairy-free sour cream ( I use Tofutti – it actually tastes really good!)
- 1 1/2 cups blueberries
- Additional sugar for topping (optional)
Pre-heat the oven to 375.
In a small bowl, combine the flour, baking powder and salt. Mix to combine. In another bowl, combine the sugar, egg, oil, milk and vanilla. Gradually stir in the flour mixture. Stir in the sour cream until well mixed then gently fold in the blueberries.
Grease a muffin pan or add muffin liners. Pour batter into the muffin tin, filling it to the top. Add a few more blueberries to the top and sprinkle with a little bit of sugar.
Bake for 25 minutes. If you used frozen berries, you may need to bake it for about 4 minutes longer. Check muffins with a toothpick – if the toothpick comes out clean they are ready! Let cool before enjoying.
Makes 10 muffins.