Dairy Free Blueberry Muffins

Its been a pretty lazy weekend here as we are all coming down with the dreaded summertime cold. I am praying that we are on the tail end of it, especially little Fia. She was up most of the night and I just feel so bad that I can't do much to make her feel better. It's a bit easier with the Little Man! If it involves cooking and Lightning McQueen he is a happy camper!

So what better way to use our new Cars muffin papers than to make some delicious blueberry muffins. The only catch? I have been dairy free for the better part of 2 months now thanks to my little lady. She is by no means allergic but she is the most happy and content baby with no dairy so its well worth the sacrifice!

I found a recipe to try and tweaked it just a bit. Here you go! The only thing I might do different next time? Double the recipe! We have 2 muffins left less than 24 hours later!

The Original Recipe thanks to The Kid-Friendly Home

Ingredients:

1 1/2 cups flour

3/4 cup sugar

1 tsp Vanilla

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup almond milk

1 cup berries (fresh or frozen)

Topping:

1/4 cup sugar

1/4 cup flour

1/4 cup vegetable oil

1 1/2 tsp cinnamon

1 Tablespoon ground flax seed

Directions:

• Preheat oven to 400 degrees
• Fill a 12-cup muffin tin with paper liners
• Combine dry ingredients in a medium bowl
• Pour the 1/3 cup vegetable oil into a 1 cup measuring cup. Add the egg, fill with enough milk to fill up the 1 cup.
• Pour into the flour mixture, stir and then fold in the berries
• Combine topping ingredients and mash with a fork or pastry knife until it resembles a crumble.
• Sprinkle the topping over the muffins
• Place on the middle rack in the preheated oven and bake for 20-25 minutes