Dairy & Egg Free Blueberry Muffins

Can I just say these are soooooo delicious! One of my favorite muffin recipes.  You can use fresh or frozen blueberries, but personally I used frozen.  Fresh blueberries are hard to come by, and they go fast.  Using frozen blueberries helped them not get mushy and get that rich, blue color. 

Ingredients:

2 cups all-purpose flour
1 cup sugar
Dash of ground cinnamon
4 teaspoons baking powder
1 cup lactose free milk
3 tablespoons melted vegan butter
1 cup blueberries (fresh or frozen)

* I use Lactaid whole milk and Earth Balance buttery spread.

Directions:

1.    Preheat oven to 350°F and line muffin pan with paper liners.

2.   Combine the flour, sugar, and baking powder in a medium bowl.

3.   Stir in milk and melted butter by hand until dry ingredients are all wet.

4.   Fold in blueberries, and then fill each cup 2/3 full.

5.   Bake for 25 minutes, or until toothpick comes out clean.