Lenten Blueberry Muffin Recipe

Here is a great lenten recipe for blueberry muffins. We made them the other day with some of the fresh berries we picked.

I put the recipe together combining ingredients from other muffin recipes I liked, substituting the dairy ingredients for non-dairy ones. I used a regular crumb topping, obviously using margarine instead of butter. It wasn't as "crumbly" but it was still delicious!

Ingredients:

• 2 cups unbleached flour
• 1 1/2 teaspoons baking soad
• 1/2 teaspoon salt
• 3/4 cups sugar
• 1 cup almond milk
• 1/3 cup vegetable oil
  
• 1 tablespoon Apple Cider vinegar

Crumb topping (optional):

• 1/4 cup sugar
• 1/8 cup unbleached flour
• 2 tablespoons margarine
• 3/4 teaspoons cinnamon
  

Directions:

1. 1 1/2 cups blueberries (I used fresh but frozen will work too)
2. Preheat the oven to 375 degrees.
   
3. In a medium bowl, combine together flour, baking soda, salt.
4. In a large bowl, combine the sugar, milk, oil and vinegar. Mix well.
5. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
6. Gently fold in the berries using a rubber spatula.
7. Fill the muffin tins about 2/3rds full.
8. Bake until golden brown. Approximately 20 minutes
9. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.

Enjoy!!