Ingredients:
1 cup organic almond milk
1 tbsp. apple cider vinegar
1/4 cup extra virgin olive oil (or coconut oil, I'm going to try that next time)
1/2 cup 100% pure Canadian maple syrup
1 tsp. pure vanilla
1/4 tsp. pure almond extract
1 3/4 cups organic whole wheat flour
1/4 cup ground flax
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups local organic blueberries
Directions:
Preheat oven to 375 degrees and line muffin tin with paper liners (better yet, use the parchment kind). Mix wet ingredients in a large bowl and dry ingredients in another medium sized bowl. Add dry ingredients to wet and whisk by hand until just combined. Add blueberries last. Bake for about 17 minutes until muffin top springs back to the touch. Yields about 16-18 muffins depending on how big you make them. Sprinkle with cinnamon right when they come out of the oven. Let cool for at least 10-15 minutes, (if you can stand it) the blueberries are piping hot.
