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. 2. Zest two lemons. (Save the lemon juice in a container for future cooking projects.) 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. 4. Add the dry ingredients to the wet ingredients in batches, stirring until everything is just blended. 5. Gently fold the blueberries into the batter. Spoon the mixture into the muffin tins. 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.Follow @CafeWestword on Twitter and at facebook.com/denvercafesociety
