Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well with oil.
- In a large bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk together sugar, honey, oil, egg, non-dairy milk, and vanilla until well combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour until they're lightly coated. This prevents them from sinking during baking.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. The batter should look lumpy - don't overmix.
- Gently fold in the flour-coated blueberries, distributing them evenly throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if desired.
- Bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. If using frozen blueberries, don't thaw them first - just toss with flour while still frozen. The muffins are best served slightly warm.