Dairy-Free Blueberry Muffins

Step 1

Preheat oven to 350 F.

Step 2

In a large bowl, mix together the flour, baking powder, salt, and sugar.

Step 3

In a small pot, melt the coconut oil over low heat. Remove from heat as soon as it’s melted (you want it to be melted, but not hot - if it’s hot it will cook the egg before the muffins reach the oven).

Step 4

To the flour mixture, add the melted coconut oil, the egg, and the almond milk (being sure that the egg and coconut oil aren’t touching before being mixed together - so that the coconut oil cools off from the other ingredients and can’t cook the egg). Mix together.

Step 5

Add in the frozen blueberries and gently fold into the muffin batter. It will tint the batter blue/purple.

Step 6

Place muffin tin liners in the muffin tin.

Step 7

Add ⅙ of the batter to each muffin liner.

Step 8

Top each muffin with about ½ teaspoon of granulated sugar (or to taste).

Step 9

Bake for 30 minutes.

Step 10

Let rest in the muffin pan for 5 minutes, and then remove to a baking rack to cool completely.