Blueberry muffins are a staple at our house, but the version I had been making lately was a decadent affair involving sour cream, so it wasn't an ideal candidate for dairy-free conversion. In search of a simpler muffin from a simpler time, I turned to my well-worn original copy of the Betty Crocker Cookbook., where I found the basis for this recipe.
1 cup all purpose flour
1/2 cup white whole wheat flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup plain rice milk
1/4 cup dairy-free, soy-free margarine, melted
1 cup fresh or frozen blueberries
Preheat oven to 400 F and grease a 12 cup muffin pan.
In a medium bowl, stir together the flours, sugar, baking powder, and salt. Set aside. In a glass measuring cup, combine rice milk, melted margarine, and egg; whisk to blend. Make a well in the flour mixture and pour in milk mixture. Stir just to combine. Gently fold in blueberries. Divide batter evenly in muffin pan and bake until light golden, about 20 minutes. Cool slightly in pan, then run a knife around muffins to loosen and place on platter. Serve warm.