Almost 1/2 cup oil
1 1/4 cups sugar
1 tsp salt
1/2 cup chickpea flour
2 cups all-purpose flour
2 tsp baking powder
2 cups blueberries (I used frozen)
1 cup milk alternative (I used flax seed milk)
1 tbsp lime juice
Zest of one lime
Sift dry ingredients in medium bowl, set aside.
Mix oil, sugar, and salt in large bowl.
Stir in lime juice and zest.
Add milk and whisk.
Slowly incorporate dry ingredients.
Fold in blueberries.
Spoon into greased (or lined) muffin pan.
Large muffins: bake about 35 minutes at 375. I suggest checking with a toothpick every 5 minutes after 25 minutes just to be sure. When the toothpick comes out clean, your muffins are done!