Recipe: Blueberry Lemon Muffins

from the book Joy of Vegan Baking

2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Zest of 2 lemons
3/4 to 1 cup granulated sugar
1 cup nondairy milk
1/3 cup canola oil
1 teaspoon lemon extract
1 tablespoon white distilled vinegar
1 1/2 cups fresh blueberries, picked over to remove stems

Preheat the oven to 400 degrees.  Lightly grease your muffin tin.

In a medium-sized bowl, combine the flour, baking soda, salt, and lemon zest.  In a large bowl, combine the sugar, milk, oil, lemon extract, and vinegar.  Mix well.  Add the flour mixture, stirring until the ingredients are just blended.  Gently fold in the berries using a rubber spatula.

Fill greased or nonstick muffin tins about 2/3 full.  Bake until the muffins are lightly browned and a wooden skewer inserted into the center comes out clean, about 20 minutes.  While the muffins are baking, lick the bowl clean.  No eggs means no salmonella!

Remove from the oven and let sit for 5 minutes.  Remove the muffins from the tins and cool on a wire rack.

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