Vegan Blueberry Muffins – makes 12 regular or 6 jumbo
muffins
2 cups flour
1 ½ tsp. baking soda
½ tsp. salt
zest from 1 lemon
½ cup brown sugar
½ cup white sugar
1 cup soy or rice milk
1/3 cup canola oil
2 tsp. fresh lemon juice
1 Tb. white vinegar
1 ½ cups fresh or frozen blueberries*
Topping
1/4 cup flour
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
3 Tb. Earth Balance, softened
Preheat oven to 375 degrees. Lightly grease muffin tin.
In a small bowl mix topping ingredients together until small
clumps form.
In a medium bowl combine the flour, baking soda, salt, and
lemon zest.
In a large bowl combine the sugars, milk, oil, lemon juice,
and vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stirring
until just combined. Do not over mix.
Gently fold in the blueberries. *If using frozen blueberries
lightly dust them in flour first.
Fill the muffin tins about 2/3rds full.
Sprinkle a little topping over each muffin.
Bake approx. 22 mins. for regular muffins, 30 mins. for
jumbo muffins or until a toothpick inserted into the muffins comes out clean.
