Recipe: Blueberry Muffins
Servings: 12 muffins
Time (approx): 45 minutes (start to finish, including cook time)
- two mixing bowls
- measuring cups
- measuring spoons
- 12-muffin muffin tin (not the mini muffin tin)
- muffin/cupcake paper cups (optional)
- 2 cups unbleached white flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- egg replacer, enough for one egg
- 4 tablespoons corn oil
- 1 1/4 cups soy yogurt
- 1 cup sugar
- 2 cups frozen or fresh blueberries
1. Preheat the oven to 350 F. Lightly oil muffin tins (or insert paper cups).
2. In a large bowl, combine the flour, baking powder, and salt.
3. In a second bowl, combine the egg replacer, corn oil, and yogurt. Whisk in the sugar until creamed, about two minutes.
4. Add the blueberries to the dry ingredients and mix to disperse evenly.
5. Add the wet mixture and stir only until just combined.
6. Scoop 3-4 tablespoons of batter into each muffin cup. Bake 25-30 minutes or until the top edges of the muffins just begin to brown.
7. Remove the muffins from the oven and let cool five minutes before removing them from the tin. The muffins keep several days stored in an airtight container.
Some side notes and suggestions from me:
- I made a half-batch because I wasn't sure if I could eat twelve muffins in a week. So six it is. And what's nice about using the egg replacer is that you can make a recipe that calls for half an egg. Woohoo!