DAIRY FREE BLUEBERRY MUFFINS WITH COCONUT MILK

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I wanted to try the use of coconut milk in muffins, and the result is just amazing! Soft and moister yet healthy muffins!

INGREDIENTS FOR 12 MUFFINS

250 gr all purpose flour
100 gr white sugar
16 gr baking powder
1 tbsp baking soda
pinch of salt
250 gr blueberries
2 eggs
80 ml vegetable oil
100 ml coconut milk
1 tbsp vanilla extract (or vanilla bean)

1. In a large bowl combine all dry ingredients and then add blueberries: gently mix and make sure they are coated with flour as this helps to prevent the blueberries from sinking during baking.
2. In another bowl whisk eggs and add all the other liquid ingredients
3. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result
5. Divide the batter among 12 muffin cups and bake at 180° for 20-25 minutes or until a wooden skewer inserted into the center of the cake comes out clean

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