Sunny Blueberry-Corn Muffins
11 ingredients
9 steps
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 12 teaspoon salt
- 13 cup sugar
- 12 cup corn oil or 12 cup vegetable oil
- 34 cup soymilk
- 2 tablespoons soy yogurt
- 1 teaspoon vanilla extract
- 1 lemon, zest of, finely grated
- 1 14 cups blueberries
Directions
-
1Preheat oven to 400F.
-
2Lightly grease a twelve-muffin tin.
-
3In a large bowl, sift together the flour, cornmeal, baking poweder, salt, and sugar.
-
4In a seperate bowl, whisk together the oil, soy milk, soy yogurt, vanilla, and lemon zest.
-
5With a wooden spoon, fold the wet ingredients into the dry.
-
6Fold in the blueberries, careful not to overmix.
-
7Fill each muffin cup three-qaurters full.
-
8Bake for 20 to 25 min., until toothpick comes out clean.
-
9Serve warm.
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