Step-by-Step Guide to Make Andrew Copley Dairy-free Blueberry Muffins

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, dairy-free blueberry muffins. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

These "just" dairy-free blueberry muffins showcase wild blueberries, which are smaller than their "domestic" cousins, and perfect for generously populating muffins. They provide the perfect dose of summer fruit for lunch boxes or an after-school treat. For a healthier breakfast muffin, consider. These dairy-free blueberry muffins are so easy, delicious, and moist!

Dairy-free Blueberry Muffins is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Dairy-free Blueberry Muffins is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook dairy-free blueberry muffins using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Dairy-free Blueberry Muffins:

1. Take 125 grams Cake flour
2. Make ready 125 grams Whole wheat flour
3. Make ready 1 tbsp Alminium-free baking powder
4. Make ready 1 dash Natural salt
5. Make ready 180 ml Soy milk or apple juice
6. Prepare 66 ml Canola oil (or olive oil)
7. Take 4 tbsp Beet sugar
8. Take 1 few drops Vanilla extract
9. Prepare 125 grams Blueberries

These muffins are easy to make and inspired by Jordan Marsh's famous blueberry blueberry muffins. This small batch recipe is made in one bowl and comes together very quickly. These moist and flavorful gluten free, egg free, dairy free blueberry muffins are made with Silk Non-Dairy Yogurt Alternative. Eather fresh or frozen blueberries can be used.

Instructions to make Dairy-free Blueberry Muffins:

1. Put the cake flour, whole wheat flour, baking powder and salt in a bowl. Mix thoroughly with a whisk.
2. In a separate bowl, add the canola oil, soy milk (or apple juice), beet sugar and vanilla extract. Mix well with a whisk.
3. Add Step 2 ingredients into the Step 1 bowl. Fold together, taking care not to over-mix.
4. Add the blueberries to Step 3. Reserve some for decoration.
5. Pour the Step 4 batter into the muffin cups. Fill the, 90% full, and top with the reserved blueberries.
6. Bake for about 25 minutes in an oven preheated to 180℃.

These moist and flavorful gluten free, egg free, dairy free blueberry muffins are made with Silk Non-Dairy Yogurt Alternative. Eather fresh or frozen blueberries can be used. Frozen may need longer cooking time. Mix egg, oil, vanilla and water together, then stir them into the flour mixture. An easy dairy free blueberry muffin recipe that we have made many time at home.

So that is going to wrap this up for this special food dairy-free blueberry muffins recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!