Blueberries are in season and turns out Quebec has their own wonderful blueberry fields, which means the blueberries are amazing, even when bought in the local supermarket.
The vital ingredient is lemon zest. The lemon zest adds that hint of lemon after the sweet sourness of the blueberries. I added plenty of blueberries. So many that my landlady noted, the dough was just there to hold together the blueberries.
Since it's vegan week, I replaced the eggs and milk with soy milk and a bit of cornstarch.
What you need (adapted from egglesscooking.com):
- 2 cups of flour
- 1 1/2 tsp of baking powder
- 1/2 tsp of salt
- Zest of two lemons
- 1 cup of brown sugar
- 1 cup of vanilla flavoured soy milk
- 1/3 cup of vegetable oil
- 1 1/2 cups of blueberries
1. Preheat oven to 375F.
2. Combine dry ingredients, and stir in the rest. Add blueberries at the end. If you squish them now, they won't explode in your oven like they did in mine.
3. Oil muffin rack. We don't want to use butter now do we? Of course you can also use paper or silicon muffin cups. The blueberries can get a little sticky on the sides.
4. Bake for 20 minutes. Poke to see if it cooked all the way through. Wait for intoxicating lemon blueberry muffin smell.
No comments:
Post a Comment