Vegan Blueberry Muffins

Submitted by Michal Leckie from http://www.egglesscooking.com/2009/03/02/vegan-blueberry-muffins/

Prep time: 15 Mins
Cook time: 22 Mins + 5 Mins Cooling
Yields: 12 Muffins

It’s unbelievable that these light and airy blueberry muffins are made with vinegar and not eggs. They make a great post-skiing snack!

INGREDIENTS

• 2 cups Unbleached All Purpose Flour (I used bleached)
• 1 and 1/2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 2 Lemons For Lemon Zest
• 3/4 to 1 cup Sugar
• 1 cup Milk, any (I used Rice Milk)
• 1/3 cup Canola Oil
• 1 teaspoon Lemon Extract (I did not use it)
• 1 tablespoon White Vinegar (I used Apple Cider Vinegar)
• 1 and 1/2 cups Fresh OR Frozen Blueberries

DIRECTIONS

1. Preheat the oven to 375F (see My Notes) for 15 minutes. Lightly grease a muffin tin.
2. In a medium bowl, combine together flour, baking soda, salt and lemon zest.
3. In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
4. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
5. Gently fold in the berries using a rubber spatula.
6. Fill the muffin tins about 2/3rds full.
7. Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.
8. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.