This photo is making me hungry

1) Blueberry Lemon Muffins from Colleen Patrick-Goudreau‘s The Joy of Vegan Baking (p. 39).

Ingredients

2 cups all-purpose flour*

1 1/2 tsp baking soda

1/2 tsp salt

zest of 2 lemons

3/4-1 cups granulated sugar**

1 cup non-dairy milk

1/3 cups canola oil

1 tsp lemon extract

1 tbsp white distilled vinegar***

1 1/2 cups fresh blueberries****

Directions

- Preheat oven to 400F. Lightly grease muffin tins.

- Combine flour, (Xanthum gum), baking soda, salt, and lemon zest in a medium-sized bowl.

- In a large bowl, mix sugar, milk, oil, lemon extract, and vinegar. Then add flour mixture and stir until everything is just blended*****.

- Fold in berries at the end, making sure they’re evenly distributed through batter.

- Evenly distribute muffin batter amongst the 12 receptacles in your muffin pan. Bake about 20 minutes, until muffins are lightly browned and an inserted skewer or fork comes out clean.

- Let sit approx. 5 minutes after removing from oven and then place on cooling rack until they’re cool enough to eat.

Notes on what I did differently

*I used a gluten-free all-purpose flour, made by Bob’s Red Mill. On the back of the package, it indicates how much Xanthum gum is required when replacing regular all-purpose flour with this gluten-free mix.

**I never use as much sugar as recipes for baked goods call for. In this case, I used 1/2 cup and that was more than enough.

***I used apple cider vinegar.

****I used frozen blueberries because they were all I could find and they worked out very well!

*****I never worry about this. I mix until I feel like stopping and things never seem to go wrong for my apparently “over-mixing” things.
These muffins turned out to be very delicious and beautiful to boot.