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Ingredients

  • 1 1/4 cup oat milk I used Califia farms
  • 1 teaspoon apple cider vinegar
  • 2 cups all purpose flour
  • 1 cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1/3 cup coconut oil or canola oil
  • 1 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups fresh organic blueberries
  • 1-2 tablespoons sugar in the raw for sprinkling on top

Instructions

  1. Preheat oven to 400 degrees.

  2. Prepare a muffin pan(s) with cupcake/muffin liners in each pocket (this recipe makes about 12 muffins).

  3. Combine the oat milk and apple cider vinegar in a small bowl or cup and set aside to curdle as your "buttermilk".

  4. In a large mixing bowl, whisk together all the dry ingredients (flour, sugar, baking powder, salt, cinnamon and cornstarch). Pour in the oat milk/vinegar mixture, coconut oil and vanilla. Stir gently with a wooden spoon or rubber spatula.

  5. Add in blueberries and gently fold them in until just evenly combined.

  6. Add about 1/4 cup of batter into each muffin liner. Sprinkle the sugar in the raw on top of each and then bake for 22-26 minutes or until a toothpick comes out clean from inserting into the center. Let cool for 5 minutes before removing from the tins and transferring to a cooling rack.

  7. Enjoy for up to 3-4 days!