Saturday, June 11, 2011

Blueberry Muffins

Blueberries are a perfect fruit for snacking on fresh and for baking with to make many varieties of treats.  Blueberry muffins are a classic favorite that everyone loves.  Well, everyone except for my kids.  They think the blueberries get too mushy when they are cooked!  So I make these for myself anyway, or divide the batter and add chocolate chips to their 6 muffins and blueberries to mine. 

2 c flour
½ c sugar
½ tsp salt
2 tsp baking powder
2 tbs wheat germ
¾ c soy milk or rice milk
½  c canola oil
¼ c soy vanilla yogurt
1 c blueberries washed

Preheat the oven to 400 degrees and grease a 12-cup muffin tin well with shortening.  Measure all of the dry ingredients and place in a medium sized mixing bowl.  Make a well in the center and add the soy milk, canola oil and soy yogurt.  Stir with a large spoon until just moistened.  Gently fold in the blueberries.  Spoon the batter into the muffin cups and sprinkle with sugar.  Bake for 20 – 22 minutes and serve warm.  Store the leftovers in an airtight container and refrigerate for up to 2 days.  You may also freeze these for up to 3 months when they are completely cooled and put in an airtight container. 

* variation
Lemon Blueberry Muffins
Use all of the same ingredients, but reduce the canola oil to ¼ c, and add in 2 tbs fresh squeezed lemon juice and1 tsp fresh grated lemon.  Mix and bake the same as directed above.  

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