Makes about 7 large muffins

Ingredients:

2 cups Unbleached All Purpose Flour

1/4 Cup Cane Sugar

1/4 Cup Brown Sugar

1/4 Cup coconut sugar

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 Cup Oat milk (you can use other non dairy but I really loved the Oatly in this recipe)

1/2 cup organic canola oil

1 flax egg (1 Tbsp ground flax seed 2 1/2 Tbsp cold water let sit for a few minutes)

1 Tbsp apple cider vinegar

2 tsp vanilla extract

1 1/2 - 2 cups fresh or frozen blueberries plus 1/2 cup to decorate

1-2 Tbsp of tapioca flour

Preheat oven to 375 degrees

*Place your 7 tulip muffin liners into a regular cupcake pan.

*Prep your flax egg into a small bowl. 1 Tbps ground flax seed and 2 1/2 Tbsp cold water. Place in fridge till ready to use.

*In a medium bowl whisk together your dry ingredients. All purpose flour, sugars, baking powder, baking soda, salt

*In a separate medium bowl whisk your wet ingredients. Oat milk, organic canola oil, apple cider vinegar, flax egg and vanilla extract.

*Take your blueberries in a separate bowl and toss with the tapioca flour. 1-2 TBSP depending on the size of your berries. This will help absorb some of the extra liquid from the berries as it cooks. Tapioca Flour is gluten free and slightly sweet so it's my favorite choice for baking.

*Slowly combine your wet ingredients into your dry ingredients. Stir just until combined. Do not over mix.

*Gently fold in your berries coated in Tapicoa flour with a rubber spatula.

*Fill your muffins liners with a 4oz scoop of the mixture. Optional: top your muffins with a few blueberries not coated in tapioca flour.

*Bake for 30 minutes. Check them by using a toothpick inserted into the center until it comes clean.

*Let stand for a couple mins then transfer them to a cooling rack.

*Devour and enjoy!