Ingredients:

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 1/4 cup brown monk fruit sweetener
• 1 1/2 tsp vanilla extract
• 2 eggs
• 1/2 cup activated sourdough starter
• 1 1/2 tsp baking soda
• 1/2 cup avocado oil
• 1/2 cup oat milk
• 1/2 – 1 cup frozen blueberries + about 1 Tbs of flour for coating

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin with non-stick cooking spray.
2. In a large mixing bowl, combine the flour, salt, and baking soda. Mix well.
3. In a separate bowl, whisk the brown monk fruit sweetener, vanilla extract, and eggs until well combined.
4. Add the activated sourdough starter to the egg mixture, and stir until well combined.
5. Add the wet mixture to the dry mixture, and stir until just combined.
6. Add the avocado oil and oat milk to the mixture, and stir until all ingredients are well combined.
7. Coat the blueberries with flour. Gently fold in the frozen blueberries.
8. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
9. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.