Blueberry muffins

Blueberry muffins

Blueberry muffins

My mom has been making these blueberry muffins with milk and my children have loved them. So, when my son came to visit, I baked a batch for him. Then I decided to try a nondairy approach and here is what I came up with.

Blueberry muffins

Preheat oven to 375°F.
Grease or spray muffin tins.

Beat together:
1/2 cup Earth Balance margarine
1 cup turbinado sugar
2 large eggs

Add to batter:
1 teaspoon vanilla
2 teaspoons Rumford baking powder
1/4 teaspoon salt

Fold into batter, 1/2 flour then 1/2 rice milk, repeat:
2 cup unbleached white flour
1/2 cup rice milk

Fold into batter:
2 – 2 1/2 cups blueberries (frozen or fresh)

Topping:
2 tablespoons turbinado sugar
1/4 teaspoon nutmeg

Prebaked blueberry muffins

Prebaked blueberry muffins

Scoop into prepared muffin tins.
Sprinkle with nutmeg mixture.
Bake 23 – 30 minutes.

Makes 12 muffins.

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