1/4cupunsweetened non-dairy milk(I use almond milk)
2Tablespoonsgrapeseed oil or healthy oil of your choice
1teaspoonvanilla bean paste or vanilla extract
1/2cupfresh or frozen blueberries
Instructions
Preheat oven to 400 degrees. Lightly oil 3 cavities of a standard muffin tin using cooking spray or oil of your choice.
In a medium mixing bowl, stir together flour, sugar, baking powder and salt.
Make a well in the flour. Add egg to the well, along with the milk. Stir a bit, then add oil and vanilla bean paste or extract. Stir until well combined, but keep in mind this is a muffin, not a fine crumb cake so it doesn't have to be stirred excessively.
Last, gently fold in blueberries. Do not over stir or you will have a purple batter.
Divide evenly into three muffins. Bake for 10 minutes or until toothpick inserted comes out clean or with small crumbs, not wet batter.
Allow to cool for a few minutes in the muffin pan before turning out to either cool completely or be served warm. Enjoy!