Yield11 muffins
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Position a rack in the upper part of the oven, then preheat your oven to 425°F (220°C). Line a standard-sized muffin pan (or pans) with 11 liners.
Whisk flour, sugar, baking powder, and salt together in a medium mixing bowl.
Separately, in a large measuring cup or small bowl, mix together almond milk, vinegar, sunflower oil, and vanilla. (I prefer to use a 2-cup measuring cup so I only have one bowl to wash later).
Add wet ingredients to dry ingredients and mix until combined but not overmixed. You shouldn’t be able to see any dry flour, and some lumps should still be visible (refer to the image for the correct texture).
Use a rubber spatula to gently fold in your blueberries, being careful not to over-mix.
Scoop the batter equally into the liners, filling each liner to just below the top. (If you’d like to measure, I use around 82 grams of batter per muffin).
Place the muffin pan at the center of the top rack of the oven and bake for 15 minutes. Then, (without opening the oven door), reduce the heat to 350°F (180°C) and bake another 5 minutes. Insert a toothpick into the center of a muffin; if it comes out clean without crumbs or batter, the muffins are ready. If not, bake 2-3 minutes longer or until an inserted toothpick comes out clean.
Place the pan with the muffins on a wire rack to cool for 5 to 10 minutes, then remove the muffins from the pan and place them directly on the wire rack to cool completely.
I recommend measuring flour in grams, but if you are measuring using cups, be sure to spoon-measure: use a spoon to add flour to the cup, then use the back of a knife to level the top, without packing the flour in.
If you're using frozen blueberries, juice may discolor the batter. To minimize that, place them in a sieve or colander and run water over them until the water runs clear. Then pat them dry and fold them into the batter as carefully as possible.