Dairy-Free Oven-Baked Blueberry Pancake Muffins

01Method

1. 1

   Heat the oven to 350°F (175°C). Coat all 12 cups of a muffin tin with cooking spray.

2. 2

   Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Create a hollow in the center of the dry mixture and set the bowl aside.

3. 3

   In a separate bowl, mix the almond milk, beaten egg, and melted coconut oil. Pour this wet mixture into the well in the dry ingredients all at once, then fold together until the batter just comes together — it should remain slightly lumpy.

4. 4

   Distribute the batter evenly among the muffin cups, then scatter a generous portion of blueberries over each filled cup.

5. 5

   Bake until a toothpick inserted in the center of a muffin comes out clean, approximately 22 minutes. Allow to cool in the tin for 5 minutes, then run a butter knife around the edges to release the muffins.