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Favorite Childhood Blueberry Muffins

What you need: 

1 2/3 cup flour
2 tablespoons sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
Egg substitute equal to 1 egg
1/2 - 2/3 cup soy milk
1/3 cup melted vegan butter (Earth Balance)
2 cups fresh blueberries dusted in 4 tablespoons sugar

What you do: 

Pre-heat oven to 375 degrees F.
Mix dry ingredients together in large bowl. Make a well in the center of the dry ingredients. Add all the wet ingredients. Mix just until moistened. This makes a thick sticky dough, you may need to add more soy milk as you go. Use your own judgment, just remember that this dough should never be runny, but rather on the firm side.
Fold in sugar covered blueberries. This make take some time due to the dough thickness, however the stickiness of it will soon help to make sure all the blueberries are gathered up.
Distribute into greased muffin pan. Pop into oven. Bake for 15 min or until tops are golden.
This is a veganized version of my mother's blueberry muffins.

Preparation Time: 
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Very delicious!! I will definitely make these again!! If you are looking for a sweet muffin, I would add more sugar but it was perfect for me
!  :)>>>


This recipe is really good with a little tweaking. First I used 1c white and the rest whole wheat flour. I used about 1/3 c sugar, because most of the blueberry muffin recipes ive made just aren't sweet enough. I used the whole 2/3 c soy milk, I wouldn't use less than that, but maybe its because I added some ww flour. This made about 8 muffins for me, but I like my muffins large. Also I had to cook them for about 25 min, because of all the blueberry goodness! I will use this as my standard blueberry muffin recipe now, VERY VERY good!

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