No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
The stores are starting to stock fresh, fat blueberries, which are perfect for muffins. These vegan offerings contain juicy blueberries and lemon, which add up to a light, sweet start to the day.
You will need:
2 1/4 cups unbleached all-purpose flour (this recipe is adjusted for mile-high baking; use less at sea level) 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 lemons 3/4 cup sugar 1 cup non-dairy milk (coconut milk is good) 1/3 cup grapeseed oil 1 teaspoon lemon extract 1 tablespoon white distilled vinegar 1 1/2 cups fresh blueberries Cooking spray
Preheat the oven to 400 degrees F and spray a muffin tin with cooking spray (sunflower oil works nicely).
1. Pick any stems off the blueberries and rinse and drain them in a colander.
Place the flour, baking soda, salt and lemon zest in a medium bowl.
Use a whisk to thoroughly combine the dry ingredients.
3. Combine the sugar, milk, oil, lemon extract and vinegar in a large bowl.
Mix until thoroughly combined.
5. Gently fold the blueberries into the batter.
Spoon the mixture into the muffin tins.
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Bake for about twenty minutes, until fluffy and golden-brown. Let cool for about five minutes before removing and cooling on a wire rack. Store at room temperature -- these make a tasty and portable breakfast for the whole week.