Muffins are a versatile treat that can be eaten for breakfast, a snack, or even dessert. Our recipe calls for fresh blueberries, but you can get creative and swap in apple chunks and add cinnamon, or walnuts and dried cranberries. The possibilities are as endless as your imagination!
Yield: 9 muffins
Prep time: 20 minutes | Cook time: 37 minutes | Total time: 57 minutes
1 tablespoon ground flaxseed meal
3 tablespoons warm water
1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
⅓ cup soy milk (any variety)
1½ teaspoons vanilla extract
1¼ cups fresh blueberries, divided
1. Preheat the oven to 400 degrees F. Line a muffin pan with 9 paper or silicone liners.
2. In a small bowl, whisk together the flaxseed meal and warm water. Set aside for at least 5 minutes to allow the mixture to thicken.
3. In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Form a well in the middle of the dry ingredients and add the vegetable oil, flax meal mixture, soy milk, and vanilla extract. Gently mix together. Fold in 1 cup of the blueberries, reserving the rest for topping.
4. Pour the batter into the prepared muffin pan, filling each cup to the top. You should have enough for 9 muffins. Top with the remaining ¼ cup of blueberries, pushing them gently into the top of the batter.
5. Bake for about 37 minutes, until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean.
Why It Works: Using fresh blueberries instead of frozen prevents your batter from turning blue. If you use frozen, your muffins will still taste delicious, but they will have a blue tint.
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