Dairy-Free Blueberry Chocolate Chip Muffins

Naïby presents

These chocolate blueberry muffins are a joy to eat if you love blueberries and chocolate chips. Moist, fluffy, and tender, they're perfect for a quick breakfast or snack. This recipe requires only a few ingredients and is ready in 25 minutes..

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Hey you! Looking for a go-to breakfast recipe? These cuties have a nice chew even if it's made with whole-grain flour.

Your Ingredients

01 2 cups all-purpose flour

02 1 cup non-dairy milk + ⅓ cup canola or coconut oil

03 1 cup coconut palm sugar

04 1 teaspoon vanilla extract + 1 tablespoon distilled vinegar

05 ½ tsp baking soda +  ½ tsp salt

06 1 ½ cups blueberries + 1 cup chocolate chips

A few notes

01

· Fresh or frozen blueberries, but frozen blueberries work. · Coconut sugar is considered a natural sugar and is the direct substitute of white sugar. 

Mix the dry ingredients

02

In a medium bowl, mix the flour, sugar, baking soda, and salt.

Mix the wet ingredients

03

In another large mixing bowl, combine non-dairy milk, oil, vanilla, and vinegar. 

Combine

04

Combine delicately. Stir in chocolate chips, making light motions with a rubber spatula, and follow with blueberries, still gently. 

Transfer in muffin tins

05

Fill the muffin tin two-thirds full. Inside paper liners or directly in an anti-adherent muffin tin.

Bake

06

Bake until lightly browned and a toothpick inserted comes out clean, about 20 minutes.

Let  cool and enjoy!

07

Remove from oven and let stand for 5 minutes. Remove muffins from pans and let rest on a cooling rack.