Blueberry Muffins make Mondays sing…

It’s Monday again and what better way to start your week off than with super delicious blueberry muffins?  These muffins are less sweet than regular style bakery muffins but the blueberries more than make up for the lack of sugar.  Or, if you just have to get that sweetness in, you can always up the amount of sugar in the batter.  I like my blueberry muffins warm with a pat of vegan butter but you can serve these up any way you like.  Here’s how to do it:

Vegan Blueberry Muffins ~ makes 12 -15 muffins depending on size

• 2 cups all purpose flour
• 1/4 cup sugar (if you like sweeter muffins you can up this to 1/2 cup)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup soy yogurt (I used vanilla)
• 1/2 cup soy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup blueberries

Preheat oven to 375 F.  I use baking cups but if you don’t have any, grease a muffin tin.  Mix the dry ingredients together (flour, sugar, baking powder, salt).  Mix the soy yogurt, soy milk, canola oil and vanilla together.  Make a well in the middle of the dry ingredients and add the wet ingredients.  Stir to incorporate.  Add in the berries and fold together.  Fill the baking cups and bake for 25-30 minutes.  Use the toothpick in the center to test if the muffins are done.  Enjoy!