Fluffiest Blueberry Muffins

Fluffiest Blueberry Muffins

There’s nothing bettter than freshly baked Muffins. You don’t have to wait for the weekend or for a fancy brunch to make these. They’re so easy to make and have minimal ingredients that you’ll be making them during the week. I happen to love Blueberry Muffins but the Muffin batter would be great with Chocolate Chips too.

Makes 8 Large Muffins

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Ingredients

2 cups All Purpose Flour

3/4 cups Cane Sugar

2 tsp of Baking Powder

1 tsp of Baking Soda

1/4 tsp of Salt

1/3 cup Vegan Butter at room temperature

1 cup Plant Milk ( I used Oat Milk)

1/2 cup Vegan Sour Cream

1 tsp of Vanilla Extract

1 tsp of Almond Extract

1 pint fresh Blueberries

Jumbo Unbleached Muffin liners

Directions

1. Mix together all of the dry ingredients and set aside.

2. Using a hand mixer, mix the Sugar and Butter together until fluffy.

2. Add the Sour Cream and mix just until blended

3. Add in the Milk and Extracts and mix again

4. Add the Dry ingredients in slowly in two batches just until the two are combined but don’t over mix! The batter will be extra thick and fluffy

5. Carefully fold in the Blueberries with a wooden spoon or silicone spatula

6. Fill each Muffin liner about 3/4 of the way full

7. Bake at 400 for 22 minutes or until an inserted toothpick comes out clean