Raspberry Muffins

Ingredients 

• 2 cups all-purpose flour 

• 1 cup sugar (or coconut sugar) 

• 2 tsp baking powder 

• ½ tsp baking soda 

• ¼ tsp salt 

• 1 cup non-dairy milk 

• ⅓ cup neutral oil 

• 1 tbsp lemon juice or apple cider vinegar 

• 1 tsp vanilla extract 

• 1 ½ cups fresh or frozen raspberries 

• 1 tbsp flour (to toss with berries)

Instructions 

1. Preheat oven to 375°F (190°C). Line or lightly grease a muffin tin. 

2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 

3. Make a well: Create a well in the centre of the dry ingredients. 

4. Add wet ingredients directly: Pour the non-dairy milk, oil, lemon juice, and vanilla into the well. 

5. Mix: Gently mix everything together until just combined — avoid overmixing. 

6. Toss berries: In a small bowl, toss raspberries with the 1 tbsp flour. 

7. Fold berries into the batter gently. 

8. Fill muffin cups about ¾ full. 

9. Bake for 20–24 minutes, until the tops are lightly golden and a toothpick comes out clean. 

10. Cool for 10 minutes before eating.