4 tablespoonsvegan butter (OR, any butter of your choice)
3tablespoonsextra light olive oil(OR, an additional 4 tablespoons of butter of your choice)
1/2cuporiginal almond milk
2cups + extra for coatinggluten-free 1:1 baking flour(can also use regular all-purpose flour)
1-1.5cupsfresh or frozen blueberries, rinsed and dried
Demerara or turbinado sugar for topping (optional)
Preheat oven to 400F and prepare muffin tin. In a large mixing bowl, blend together baking powder, kosher salt, melted vegan butter, extra light olive oil, granulated sugar, applesauce, almond milk, and ground cinnamon.
Add flour to the mixture one cup at a time, combining after each addition.
Lightly coat blueberries with flour. Fold blueberries into the batter.
Use a 1/3 measuring cup to measure out batter and pour into muffin cup. Top with a coarse sugar (e.g., demerara or turbinado) if desired.
Reduce oven to 375F. Place muffin pan in oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The tops should also be golden and firm. Remove pan from oven, and let muffins cool for about 10 minutes before removing.
To freeze: Put in a labeled freezer bag and place in the freezer.