2 c all-purpose flour
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c soy milk
1/4 c vegan margarine, melted
1/4 c canola oil
3/4 tbsp lemon juice
1 tsp vanilla extract
1 heaping cup blueberries (or one small package) – mine were frozen
3. In a separate, medium bowl, mix together the soy milk, melted margarine, canola oil, lemon juice and vanilla extract until combined.
4. Pour the wet mixture into the dry mixture, stirring just enough to combine – do not over mix. Batter will be thick and lumpy. If it seems too dry, add 1 tbsp or 2 more soy milk. Fold in the blueberries.
5. Scrape the batter into the prepared muffin tins so that they’re about 3/4 full. Bake for 20-22 minutes, until a toothpick inserted into the center of a muffin comes out clean.
6. Let the muffins cool for 10 minutes in the tins before removing to a cooling rack. Enjoy! 🙂