EGGLESS BREAD BRANDS RECIPES

Steps:

• Preheat oven to 425º F (218º C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
• Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl until combined. Add blueberries and mix to coat with flour mixture.
• In a mixing bowl combine buttermilk, vinegar, butter, and vanilla.
• Fold wet ingredients into dry ingredients and mix everything together by hand. Please do not overmix. The batter will be thick and a little lumpy.
• Fill muffin cups right to the top, and sprinkle with additional sugar, if desired.
• Bake at 425º F (218º C) for 5 minutes. Reduce oven temperature to 375º F (190º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 15 -1 8 minutes.
• Muffins can be stored covered at room temperature for 3-4 days, then transfer to the fridge for up to 1 week.

Steps:

• Preheat oven to 425º F (218º C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
• Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl until combined. Add blueberries and mix to coat with flour mixture.
• In a mixing bowl combine buttermilk, vinegar, butter, and vanilla.
• Fold wet ingredients into dry ingredients and mix everything together by hand. Please do not overmix. The batter will be thick and a little lumpy.
• Fill muffin cups right to the top, and sprinkle with additional sugar, if desired.
• Bake at 425º F (218º C) for 5 minutes. Reduce oven temperature to 375º F (190º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 15 -1 8 minutes.
• Muffins can be stored covered at room temperature for 3-4 days, then transfer to the fridge for up to 1 week.