Lactose-Free Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk
• 2 cups fresh or frozen blueberries

Directions

1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, whisk together oil, sugar, eggs, and vanilla extract until combined.
4. Slowly stir in the almond milk, mixing until just combined.
5. Add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix.
6. Fold in blueberries.
7. Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.
8. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Almond milk is a great lactose-free alternative to cow’s milk.
• Blueberries are a great source of antioxidants, which can help protect your body from free radicals.
• Be sure not to overmix the batter, as this can lead to dry and tough muffins.