Classic Blueberry Muffins

We canceled our cable, so I've been watching our local network television. I have caught several episodes of Martha Stewart bakes and decided to veganize her blueberry muffin recipe. I have not had a plain blueberry muffin since becoming vegan five years ago. I have had banana blueberry and other combinations, but wanted a classic blueberry muffin. These are really good....not a health food but a wonderful occasional splurge.

Classic Blueberry Muffins

Ingredients:

3 tbsp flax meal
1/2 cup water

1 cup soy milk
2 tsp apple cider vinegar

6 tbsp vegan margarine, room temperature
1 cup sugar
1 tsp vanilla

3 cups flour, divided
3 tsp baking powder, divided
1 tsp salt

1 1/2 cups blueberries

Directions:

Pre-heat your oven to 375 degrees, and lightly grease your muffin tins.

Combine the flax meal and the water in a measuring cup or small bowl and mix well.

Mix the soy milk with the apple cider vinegar and set aside to let curdle.

Beat the margarine, sugar and vanilla together until it is light and fluffy. Add the flax meal and mix well.

To the mixture add one cup of flour, and one tsp of the baking powder and stir to combine. Then mix in half of the soured soy milk. Repeat with another cup of flour and baking powder, and then the last half of the milk. Finish with the last cup of flour, baking powder and the tsp of salt. Finally, fold in the blueberries and fill the muffin tins with the batter.

Bake for 30 minutes.

Nutrition Facts

Serving Size 108 g

Amount Per Serving

Calories  258 Calories from Fat  63

% Daily Value*

Total Fat  7.0g 11%

Saturated Fat  1.0g 5%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  273mg 11%

Potassium  216mg 6%

Total Carbohydrates  45.6g 15%

Dietary Fiber  1.9g 8%

Sugars  19.4g

Protein  4.5g

Vitamin A 5% • Vitamin C 5% Calcium 7% • Iron 11%

Nutrition Grade B-

* Based on a 2000 calorie diet