Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup monk fruit sweetener (or cane sugar, brown sugar, coconut sugar)
- 1/2 cup coconut oil (or butter or ghee)
- 2 eggs
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup oat milk (or any other milk/nut milk alternative)
- 1.5 cups fresh blueberries (or frozen)
- Turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat your oven to 425°F and line 2 muffin tins with liners, skipping every other one.
- In a large mixing bowl, whisk together melted coconut oil, monk fruit sweetener, eggs, vanilla extract, and oat milk until well combined.
- Sift in the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
- Before mixing, gently fold the blueberries into the flour until just combined.
- Sprinkle turbinado sugar on top of the muffins, if desired.
- Bake at 425°F for 15 minutes, then reduce the heat to 375°F and bake for another 10 minutes without opening the oven door.
- Let the muffins cool slightly before enjoying warm!
Notes
- Mixing the wet ingredients before adding the dry ensures a smooth batter.
- Coating the blueberries in flour helps prevent them from sinking in the batter.
- To achieve fluffy muffin tops, fill only every other muffin cavity and add water to the unused ones.
- Sprinkle turbinado sugar on top for a crunchy, sweet muffin top.