• Ingredients:
  • 2 Cups Unbleached White Flour
  • ¼ Cup Sugar
  • 1 Tbs. Aluminum Free Baking Powder
  • ½ tsp. Sea Salt
  • 1 Cup Milk or Soy Milk for Vegan
  • ¼ Cup Olive Oil or Coconut Oil
  • 1½ tsp. Ener-G Egg Replacer
  • 2 Tbs. Spring or Flitered Water
  • 1½ Cups Fresh Blueberries
  • 1 Tsp Lemon extract or A squeeze of 1 Lemon Juice

In the vegetarian kitchen, the taste of Summer comes alive with our eggless blueberry muffin recipe. These are guaranteed to win you rave reviews and happy smiles around the breakfast table. These muffins are great for breakfast or Sunday brunch.

Preheat  oven to 350º

Directions:

  1. Mix dry ingredients
  2. Create a well
  3. Pour in the milk (or soy milk), egg-replacer mixture and oil all at once
  4. Add a squeeze of lemon juice
  5. Stir only to mix and moisten the batter which should be lumpy and not smooth
  6. Reserve ½ Cup flour
  7. Dredge the 1½ Cups Blueberries in the flour
  8. Fold into the batter last
  9. Use an ice cream scoop to portion the batter
  10. Sprinkle top with Sugar and Spice (optional)
  11. Bake 20 – 25 minutes until golden
  12. Remove muffins from muffin tin at once
  13. Serve hot or set on a rack to cool

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Gilding the Lily: For a finished touch, glaze or sprinkle muffins with Organic Vegan Sugar Crystals.

Recipes by Chef Bette