speedvegan

Ginger Blueberry Muffins, originally uploaded by speedvegan.

I asked Jose what he’d like for breakfast. He said “cereal is fine.” I told him I was thinking about making muffins and asked if he’d like that. Well, he might drive a Miata, but he’s no fool. He smiled and said “YES !” I made his favorite: blueberry. This recipe is a variation of the Banana Blueberry Muffins in La Dolce Vegan.

2 cups whole wheat pastry flour
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
3/4 cup sugar or substitute
2/3 cup vanilla soymilk
1/2 cup plain soy yogurt
1/4 cup canola oil
2 tbsp molasses
1 cup frozen blueberries

1. Preheat oven to 375 degrees and line a 12 muffin tin with paper liners.

2. Combine flour, baking powder, cinnamon, ginger, salt and sugar in a large bowl.

3. In a separate bowl, combine soymilk, yogurt, oil, molasses and vanilla extract. Whisk until smooth.

4. Gently combine dry and wet ingredients. Fold in blueberries.

5. Spoon evenly into muffin cups and bake for 25 minutes or until knife comes out clean. Allow to cool completely (about 10 minutes).

These turned out to be really moist. Jose loved them.