Vegan Blueberry Muffins

Here is the first vegan recipe of the New Year.  We thought we would start out with breakfast (although it was closer to lunch) and try out a new recipe. 

I made a couple of changes to the recipe.  It calls for 2 cups of unbleached white flour but I used 1 cup white flour and 1 cup whole wheat pastry flour.  I also used less sugar, a full cup seemed a bit much so I halved it and the sweetness was perfect.

Adapted from Venturesome Vegetarian Cooking

Oven temp: 350

Bake time: 25-30 minutes

Makes: 12 muffins

Ingredients:

2 cups unbleached flour (I did half white/half wheat pastry flour)

1 tablespoon baking powder

1/2 teaspoon sea salt

Egg replacer equivalent to 1 egg (I used Ener-G)

4 tablespoons vegetable oil

1 1/4 cup soy yogurt (I used Silk Vanilla)

1/2 cup sugar

2 cups fresh or frozen blueberries

Directions:

Preheat oven and lightly oil muffin tin

In a large bowl, combine the flour, baking powder and salt.  Separately, mix together the egg replacer, oil, and yogurt.  Whisk in the sugar until creamed.

Add the blueberries to the dry ingredients and mix to disperse evenly.  Add the wet mixture and stir only until combined.

Scoop batter into muffin tine and bake 25-30 minutes until the edges start to brown.

Let cool before you remove ( you don't want a blueberry burn!).