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addisonmichelle

Best Ever Dairy-Free & Soy-Free Blueberry Muffins

Updated: May 25, 2020



I love muffins. So does every member of my family. Going dairy and soy-free meant that we’d have to find a creative way to make delicious muffins. There’s no room for sub-par muffins in this family! After playing around with a few recipes, I came up with this awesome, yummy, delicious, mmmmmm, recipe for blueberry muffins. Feel free to adapt it with the fruit of your choice — strawberries, bananas, raspberries, blackberries, orange zest and cranberries — after all, variety is the spice of life!


Best Ever Blueberry Muffins:


Ingredients:

For the Muffins:

For the Crumb Topping:


Directions

  • Preheat oven to 400 degrees F (200 degrees C).

  • Grease muffin cups or line with muffin liners.

  • Combine 1 1/2 c. flour, 3/4 c. sugar, salt and baking powder.

  • Mix vegetable oil, egg and "milk". Once mixed, add to flour mixture. Fold in blueberries (or whatever fruit you're using).

  • Fill muffin cups right to the top and sprinkle with crumb topping mixture (see below).

  • To Make Crumb Topping: Mix together 1/2 c. sugar, 1/3 c. flour, 1/4 c. buttery spread, and 1 1/2 tsp. cinnamon. Mix with fork, and sprinkle over muffins before baking.

  • Bake for 20 to 25 minutes in the preheated oven, or until golden on top.



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