I was actually surprised when these muffins turned out as good as they did! And in only one bowl, too :)
I used the ratio for muffins and quick breads from Ruhlman's book Ratio. This ratio is 2 parts flour: 2 parts liquid: 1 part egg: 1 part sugar: 1 part fat. Then added the basic salt and baking powder, and a couple handfuls of blueberries (so much cheaper while they're in season!), and voila!!
Simple Whole-Grain Blueberry Muffins
4 oz. whole grain flour blend
2 oz. coconut palm sugar
1/2 t. sea salt
1 t. baking soda
4 oz. almond milk
2 oz. grapeseed oil
2 handfuls (2.5 oz., about 1/2 c.) of fresh blueberries
Preheat oven to 350 degrees F. Measure out the flour blend, coconut palm sugar, salt, and baking soda into a large bowl, and combine. Add egg, almond milk, and grapeseed oil, and mix well with a spatula until smooth. Fold in blueberries.
Pour batter into muffin tin lined with paper cupcake liners. Fill cups about 3/4 full. Bake for 20-25 minutes, or until toothpick inserted comes out clean. Cool for 10-15 minutes before serving.
Shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, and Gluten Free Fridays.