Fresh berries are the best food in the world! I could eat them all day long. Unfortunately the season for them has already come to its end, so let’s celebrate them one more time.
Blueberry Muffins with White Chocolate Chips (makes 12)
2 1/4 cups all purpose flour
1 T cornstach
1 T baking powder
1 pinch salt
1/2 cup + 2 T sugar
1 T vanilla sugar or 1 t vanilla extract
1 cup rice milk or other non-dairy milk
1/4 cup oil
6 T applesauce
1 T rum (optional, substitute 1 T non-dairy milk for an alcohol-free version)
1 cup fresh blueberries
50 g chopped white non-dairy chocolate
Preheat oven to 375°F. Grease your muffin tins.
Combine dry ingredients in a bowl and stir well. Add wet ingredients and stir until combined. Be careful not to overmix. Carefully fold in blueberries and chocolate pieces. Fill into pans. Bake for approx. 20-25 minutes or until a toothpick inserted comes out clean. Let cool in pan for five minutes, carefully remove from pan and serve warm or let cool completely.