These delicious muffins come together with common ingredients in about 30 minutes. Adapted from this recipe.

Makes: 12 small muffins

Ingredients

• 1 cup unsweetened dairy-free milk (oat, etc.)
• 1 teaspoon apple cider / rice wine vinegar
• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup refined coconut oil melted
• ½ teaspoon vanilla extract
• 1 cup fresh / frozen blueberries
• ½ cup (100g) chocolate chunks (½ squares of Whittakers 50% cocoa)

Method:

1. Preheat oven to 200^oC and line a muffin pan with liners and spray with oil.
2. In a measuring jug or similar, whisk together the dairy-free milk and vinegar to create a non-dairy buttermilk, and let it sit for 5-10 minutes.
3. In a seperate large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Pour in the oil, vanilla, and ‘buttermilk’. Stir until just combined, then gently fold in the blueberries & chocolate chunks
5. Transfer batter into muffin pan, filling each liner about ¾ full. Bake at 200^oC for 20 minutes, or until a toothpick inserted comes out clean. Let cool for a bit then remove from the pan.
6. Allow to cool further on cooling racks.

Tips:

• Be careful not to overmix the batter. Stir until just combined for super fluffy and tender muffins.
• Use a ¼ cup measuring cup to create the same sized muffins.