Vegan blueberry muffins with lemon for a breakfast treat on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
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
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
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.)