Milk Free Blueberry Muffins
I LOVE muffins, especially blueberry muffins. There is something about blueberry muffins that reminds me of my childhood. My aunt Wendy would always make blueberry muffins whenever my brother and I would sleep over there. Most of the time, they were from a box, but they were still delicious and a fond memory I have of her. I have to make them at home so my son can enjoy them.
I can never go out to breakfast with my son. I don’t even want to risk going to a breakfast restaurant to eat breakfast with him. I mean, milk is everywhere! Buttermilk pancakes, milk in muffins, buttered flat tops and pans, milk in scrambled eggs and french toast. No thank you. I like my son coming back in one, hive-less piece. I can’t even pick up a donut or muffin from Dunkin Donuts from him, which stinks. So, I make them at home, with a smile on my face, and hope that one day my kids will remember the delicious breakfasts we had.
~1/2 cup margarine, softened
~1 1/2 cup white sugar
~1 tsp salt
~2 cups flour
~2 tsp baking powder
~2 cups fresh blueberries
~1/2 cup almond milk
~1 TBL vanilla
~1 1/2 TBL orange juice
1. Preheat the oven to 375 degrees.
2. Line a muffin tin with 12 paper liners.
3. Mix margarine, sugar and salt together in a bowl.
4. Beat in the 2 eggs.
5. In a separate bowl, combine together the flour and baking powder.
6. Add blueberries to the dry mixture, making sure all the blueberries are coated. This will make sure the blueberries do not all sink to the bottom of the muffins.
7. In a small bowl, combine the almond milk, vanilla and orange juice. (I just out them all in a glass measuring cup so it was easy to pour)
8. Fold in a third of the blueberry mixture into the margarine mixture.
9. Stir in half of the almond milk mixture into the margarine mixture.
10. Repeat steps 8 and 9, ending with the last third of blueberry mixture. Stir until just combined.
11. Bake 25 minutes or until golden brown.
Serving size 1 muffin