Dairy-free Blueberry Muffins

Dairy-free Blueberry Muffins

A macrobiotic snack that is easy to make.

Ingredients: 6 muffins

Cake flour
1 cup (125 g)
Whole wheat flour
1 cup (125 g)
Alminium-free baking powder
1 tablespoon
Natural salt
a dash
Soy milk or apple juice
3/4 cup (180 ml)
Canola oil (or olive oil)
1/3 cup (60 ml)
Beet sugar
3-4 tablespoons
Vanilla extract
few drops
1 cup (125 g)


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

Story Behind this Recipe

I simplified a recipe that I found in a macrobiotic baking book.