Basic Blueberry Muffins

One (of many) muffin recipe everyone needs.

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Servings: 14-15 medium sized muffins


  • 3 cups unbleached all-purpose flour + more for coating blueberries
  • 4 tsp baking powder
  • 2 cornstarch eggs
  • 1 heaping cup granulated sugar
  • 1 cup unsweetened vanilla almond milk
  • ½ cup canola oil
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen blueberries
  • turbinado sugar for sprinkling


  1. Preheat oven to 425F degrees. Spray muffin tin with non-stick spray or line with muffin liners.
  2. In a large bowl, combine flour and baking powder.
  3. Prepare cornstarch eggs. 1 egg= 2 tbsp water + 1 tbsp canola oil +1 tsp cornstarch. Mix until combined.
  4. In a medium bowl, mix eggs and sugar until combined. Add in almond milk, oil, and vanilla.
  5. Fold wet ingredients into dry ingredients and mix until just combined. Batter will be lumpy and somewhat thick.
  6. Lightly coat blueberries in flour. This will prevent blueberries from sinking to bottom of muffins or turning muffins blue. Gently fold in blueberries.
  7. Fill muffin tins to the top and sprinkle with turbinado sugar. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 12-14 minutes.
  8. Muffins can be stored at room temperature for 3-4 days.

Nutrition 1 muffin: 250 calories

Recipe inspiration from:


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