Blueberry Muffins

Preheat oven to 425 F. Evenly spray a 6-count standard size muffin/cupcake pan with a non-stick spray.

In a medium bowl combine the flour, baking powder, salt and cinnamon. Set Aside.

Add egg and sugar into a large bowl and whisk until just combined. Add the canola oil, vanilla extract and almond milk and whisk together. Pour the flour mixture into the wet mixture in three equal parts, whisking after each addition. Do not over mix. The batter will be on the thicker side.

Gently fold in the blueberries with a spatula. Pour the batter into your prepared cupcake/muffin tin. I filled mine to the top of the cup and this made a large muffin. You can fill the cup halfway for a smaller muffin (believe me, you’ll want the larger muffin).

Place in the middle rack of the oven and bake at 425 F for five minutes and then turn the oven down to 350 F and bake for an additional twenty minutes. Note: everyone’s oven is different so your cooking time may vary. Place a knife or a toothpick inside the middle of a muffin to test. If the knife comes out clean, then they’re finished. Remove from oven. Wait about ten minutes and you’ve got yourself a delectable warm muffin!