Cinnamon-Nutmeg Blueberry Muffins
Blueberries are an excellent source of vitamin C and other antioxidants, and they are very high in fiber.
Makes
Serving size
Ingredients
2 cups unsweetened rice milk
1 tablespoon apple cider vinegar
3½ cups all-purpose flour
1 cup granulated sugar
1 tablespoon Ener-G baking soda substitute
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
A pinch of ground ginger
½ cup canola oil
2 tablespoons pure vanilla extract
2½ cups fresh blueberries
Instructions
- Preheat the oven to 375°F.
- Line the cups of a muffin pan with paper liners; set aside.
- In a small bowl, stir together the rice milk and vinegar; set aside for 10 minutes.
- In a large bowl, stir together the flour, sugar, baking soda substitute, cinnamon, nutmeg, and ginger until well mixed. Add the oil and vanilla to the milk mixture and stir to blend.
- Add the milk mixture to the dry ingredients and stir until just combined.
- Fold in the blueberries. Spoon the muffin batter evenly into the cups.
- Bake the muffins for 25 to 30 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool for 15 minutes before serving.
Cooking Tip
Fresh blueberries are the best option for these muffins, because frozen berries can create an unfortunate purple-hued batter and add too much moisture.
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