Blueberry Lemon Muffins

  • 2 cups unbleached all-purpose flour (I used white spelt)
  • 1 1/2 tsps. Baking soda
  • 1/2 tsp. Salt
  • Zest of two lemons
  • 3/4 to 1 cup granulated sugar
  • 1 cup nondairy milk (soy, rice, etc.)
  • 1/3 cup canola oil
  • 1 tsp. Lemon extract
  • 1 Tbsp. White distilled vinegar
  • 1 1/2 cups fresh blueberries, picked over to remove stems
  • Preheat the oven to 400 degrees. Lightly grease your muffin tins.

    In a medium-size bowl, combine the flour, baking soda, salt and lemon zest.

    In a large bowl, combine the sugar, milk, oil, extract and vinegar. Mix well. Add the flour mixture, stirring until the ingredients are just blended. Gently fold in the berries using a rubber spatula.

    Fill greased or nonstick muffin tins about 2/3 full. Bake until muffins are lightly browned, about twenty minutes.

    Remove from the oven and let sit for five minutes. Remove from the tins and let cool on a wire rack.

    Yield: 12 muffins

    Recipe courtesy of "The Joy of Vegan Baking: Compassionate Cooks' Traditional Treats and Sinful Sweets" by Colleen Patrick-Goudreau,

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