Happy Earth Day! I was craving blueberry muffins on this lovely spring morning!
This recipe makes about 16-18 muffins
INGREDIENTS:
2 3/4 cup all purpose flour
1 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 cup soy milk plus 1 tsp. apple cider vinegar
1 Ener-G egg (you can find Ener-G in the gluten free isle of your supermarket. The directions to make 1 egg equivalent are on the box)
1/2 cup canola oil
1 generous cup of plain soy yogurt
1 tsp. vanilla extract
2 cups fresh blueberries
turbinado sugar, optional
METHOD:
1. Preheat oven to 350 degrees.
2. Line a muffin tin with liners. You can also just grease the pan with some cooking spray or shortening.
3. Mix the soy milk and apple cider vinegar and let this curdle together while you get your other ingredients mixed up.
4. In a large bowl, sift flour, baking powder, baking soda, salt, nutmeg and sugar.
5. In a medium bowl, mix the Ener-G egg together. Then add in the canola oil, yogurt, vanilla extract, and the soy milk/apple cider mixture.
6. Add the wet ingredients to the dry and stir with a wooden spoon. Make sure all of the ingredients are incorporated, but don't over mix the batter.
7. Fold in 1 1/2 cups of the blueberries.
8. Add the muffin batter to the muffin tin, filling almost up to the top.
9. Sprinkle the remaining berries where you think the muffin looks sparse and press down lightly into the batter. Sprinkle turbinado sugar over the top.
10. Bake 35 minutes and allow to cool completely.
