Blueberry Muffins

Here's a slight variation from the blueberry muffin recipe in Bethanny Frankel's "Skinnygirl Dish" book.

Ingredients
1-1/4 cup flour (preferably oat)
1/2 raw sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup almond milk (or soy)
2 tbs melted vegan butter
3/4 tsp vanilla extract
3/4 fresh blueberries


Directions

1. Preheat oven to 350 degrees. Line mini muffin pan with 12 liners.
2. Combine the dry ingredients together except the blueberries in one bowl.
3. Combine wet ingredients in another bowl.
4. Add the wet ingredients to the dry ingredients and stir in the blueberries.
5. Drop equal amounts of batter to muffin liners.
6. Bake for 20 minutes rotating the pan after 10 minutes.
7. Muffins tops should be firm. Let them cool for at least 15 minutes.