I’ve been buying up the blueberries at the market as fast as I can. I’ve been freezing some, making cake with some, and I’ve also discovered a new muffin recipe that is fast becoming a favourite. This comes from my all-time favourite cookbook, Isa Chandra Moskowitz’s Vegan with a Vengeance.
Sunny Blueberry-Corn Muffins
– 1 cup all-purpose flour
-1 cup cornmeal
-1 tablespoon baking powder
-1/2 teaspoon salt
-1/3 cup sugar
-1/2 cup corn or vegetable oil
-3/4 cup soy milk
-2 tablespoons soy yogurt
-1 teaspoon vanilla extract
-finely grated zest of one lemon
-1 1/4 cups of blueberries
Preheat oven to 400F. Lightly grease 12 muffin tin.
In large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar.
In a separate bowl, whisk together the oil, soy milk, soy yogurt, vanilla, and lemon zest.
With a wooden spoon, fold the wet ingredients into the dry. Fold in the blueberries, being careful not to overmix.
Fill each muffin cup 3/4 full. Bake for 20-25 minutes, until a toothpick or knife inserted in the centre of one comes out clean. Serve warm.
Tip: To keep the blueberries from sinking to the bottom of the muffin, toss them around in a bowl of flour to coat. That will give them some ‘grip’ in the batter.