1 cup of flour 1/2 cup of whole wheat flour 2 tsp of baking powder 1/2 tsp salt 1/2 tsp cinnamon 1 cup of frozen or fresh blueberries 1 egg, beaten 1/2 cup of dark maple syrup (Regular maple syrup can be used.) 1/2 cup of barista oat milk (Barista Oat Milk) 1/4 cup cooking oil
EQUIPMENT REQUIRED
1 large mixing bowl 1 medium mixing bowl 1 12 muffin baking pan
INSTRUCTIONS
Use a pastry brush or equivalent to coat the muffin tin with a film of butter or non-dairy equivalent such as Earth Balance.
Set the oven to 375 degrees.
In the large bowl whisk together all the dry ingredients.
In the medium bowl add the egg and whisk it. Add the remaining wet ingredients and whisk to combine well.
Add the blueberries to the flour mixture and toss to coat the berries completely.
Add the wet ingredients to the larger bowl and combine until just moistened.
Drop by the spoonful into the muffin tin. The yield is 12 muffins.
Bake for 18 to 20 minutes. (A toothpick inserted into a muffin should come out clean.)