Brew a pot of coffee and bake a batch of these fluffy blueberry muffins, made with almond milk – and watch them disappear!
½ cup butter
1 cup sugar
½ teaspoon vanilla essence
1 ½ cups Unsweetened Almond Breeze Original
1 ¾ cups self-raising flour
½ teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
1 ½ cups blueberries
1. Combine softened butter and sugar, eggs and vanilla. Mix well and slowly stir in milk. Sift flour and add slowly, stirring and whisking to avoid lumps. Gently fold in blueberries.
2. Spoon into a greased muffin tray or muffin cups. Sprinkle with sugar and bake for 25-30 minutes.
What are your favourite muffin flavours?