Tuesday, August 21, 2012

Dairy-free Blueberry Oatmeal Muffins

What do you do when you run out of milk but still want blueberry muffins? Make some dairy-free ones!

I know -- such an obvious solution, right? Dairy-free recipes and I don't always get along, what with me being allergic to pretty much everything and all, but every now and then I come across one that fits into my restrictions. A bit more dense than my regular recipe, these blueberry oatmeal muffins still turned out great and have made mornings a bit brighter (and easier) while we unpack in our new apartment. (More on that later...)

They're even boy approved! 

Dairy-free Blueberry Oatmeal Muffins
adapted from The Lonely Baker

1 1/4 cup whole wheat flour
1 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

1/3 cup brown sugar
1 egg
1/2 cup water
1/3 cup canola (or other vegetable) oil
1 (or more) cup of blueberries

Preheat your oven to 400F and grease a muffin pan.

In a large bowl, mix flour, baking powder, baking soda, and salt. Let them sit there and think about what they’ve done while you mix the sugar, eggs, water, and oil in a large measuring cup.

Combine the wet and the dry, and add the oats. Mix until just combined, then fold in the blueberries.

Fill each muffin pan crater 2/3 full and bake for 18-22 minutes.


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