Dairy-free Blueberry Muffins

1. 1

   Put the cake flour, whole wheat flour, baking powder and salt in a bowl.

2. 2

   Mix thoroughly with a whisk.

3. 3

   In a separate bowl, add the canola oil, soy milk (or apple juice), beet sugar and vanilla extract.

4. 4

   Mix well with a whisk.

5. 5

   Add Step 2 ingredients into the Step 1 bowl.

6. 6

   Fold together, taking care not to over-mix.

7. 7

   Add the blueberries to Step 3.

8. 8

   Reserve some for decoration.

9. 9

   Pour the Step 4 batter into the muffin cups.

10. 10

    Fill the, 90% full, and top with the reserved blueberries.

11. 11

    Bake for about 25 minutes in an oven preheated to 180C.

* Per serving · 4 servings · Values may vary.

No additional tips available.