#2: Vegan Blueberry Muffins

These are my biggest hit so far. I found the recipe on this site: http://www.egglesscooking.com/ and modified it to my liking.

They turn out soft and chewy and packed full of blueberries. If you leave them out overnight the outside will become hard, but if you pack them away in a closed container they stay soft. Both ways taste great and it just depends what sort of texture you prefer.

Ingredients:

2 c flour
1 1/2 tsp baking soda
1/2 tsp salt
3/4 c sugar
1 c soymilk (if you are not making them vegan, normal milk works too)
1/3 c canola oil
1 tbsp vinegar
1 1/2 c blueberries

Steps:

In one bowl put flour, baking soda, and salt.
In another bowl put sugar, soymilk, vanilla, oil, and vinegar.
Add dry ingredient to wet ingredients, mixing but careful not to over-stir.
Fold in blueberries.
Fill muffin tins 2/3 full.
Bake at 375 for 20 - 25 minutes, until you can insert a knife in them and it comes out clean. Let them cool for 5 minutes in pan before putting them on a rack.