Blueberry lemon muffins

Simple recipe, tasty muffins.



Blueberry lemon muffins, makes 9
2 c. whole wheat pastry flour
2 tbs. cornstarch
2 tsp. baking powder
1/2 tsp. salt
1/2 c. soy milk
1/2 c. coconut milk
1/3 c. unrefined cane sugar
1/3 c. canola oil
1 tbs. lemon zest, lightly packed
1 tsp. lemon juice
1 tsp. vanilla extract
1 c. frozen blueberries

Topping
3 tbs. whole wheat pastry flour
2 tbs. unrefined cane sugar
1 tbs. Earth Balance, softened

Preheat oven to 400F. Grease 9 cups of a muffin tin.

Use your fingers to crumb together the topping ingredients and set aside.

Whisk together the flour, cornstarch, baking powder, and salt. In a medium bowl, whisk together the rest of the ingredients minus the blueberries (soy milk through vanilla) until frothy. Add the dry mixture to the wet, and stir until combined. Fold in the blueberries until just distributed (3-4 turns).

Scoop the batter into the prepared muffin tin. Divide the topping mixture over the 9 muffins and pat in slightly with fingertips. Bake for 20-22 minutes, until golden and they pass the toothpick test.