Whole Wheat No Egg Blueberry Jam Muffin - cooking recipe

Ingredients

100 g whole wheat pastry flour
1 teaspoon baking powder
85 ml soymilk (add more or less if necessary )
20 g sugar (I use Lakanto sugar )
4 teaspoons blueberry jam
2 tablespoons coconut oil
1 teaspoon coconut oil, for greasing

Preparation

Preheat oven to 350F (180 degree C).
Sift baking powder and flour, mix well.
In a bowl combine milk with sugar and oil, whisk lightly.
Add flour mixture into the milk mixture bowl, mix together.
Pour batter halfway into muffin tins ( be sure to grease it with some coconut oil ).
Add 1 tbsp of jam to each muffin batter, just drop it in the middle, pour the leftover batter on top.
Bake for 20-25 minutes.