Monthly Archives

December 2010

Brunch, recipes

Delicious Blueberry Muffins

I wish I could reach through time and space (or the computer monitor) to grab one of these blueberry muffins.

They’re perfect. They’re soft, moist and only lightly sweetened, since I prefer my muffins not so cupcake-y. This is the kind of muffin you can eat on a Sunday morning without feeling like you inhaled a pound of sugar. Alongside some tea, served with other brunch offerings, or simply enjoyed alone, these blueberry muffins will not disappoint!

Delicious Blueberry Muffins
Makes 12

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

1.Heat the oven to 375 F. Oil 12 muffin tins lightly, and then sift a little flour into the tins, tapping the flour around, to ensure extra no-stick protection.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
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! 🙂