Dairy-free Blueberry Muffins

• 125 grams Cake flour
• 125 grams Whole wheat flour
• 1 tbsp Alminium-free baking powder
• 1 dash Natural salt
• 180 ml Soy milk or apple juice
• 66 ml Canola oil (or olive oil)
• 4 tbsp Beet sugar
• 1 few drops Vanilla extract
• 125 grams Blueberries

1. Put the cake flour, whole wheat flour, baking powder and salt in a bowl.
2. Mix thoroughly with a whisk.
3. In a separate bowl, add the canola oil, soy milk (or apple juice), beet sugar and vanilla extract.
4. Mix well with a whisk.
5. Add Step 2 ingredients into the Step 1 bowl.
6. Fold together, taking care not to over-mix.
7. Add the blueberries to Step 3.
8. Reserve some for decoration.
9. Pour the Step 4 batter into the muffin cups.
10. Fill the, 90% full, and top with the reserved blueberries.
11. Bake for about 25 minutes in an oven preheated to 180C.

flour, whole wheat flour, baking powder, salt, milk, canola oil, sugar, vanilla extract, blueberries

Taken from cookpad.com/us/recipes/151280-dairy-free-blueberry-muffins (may not work)