February 20, 2012
Lemon Blueberry Muffins by Vegan Mother Hubbard
Topping Ingredients:
3/4 cup oats
1/2 cup sugar
1/4 cup oil
zest of 1 lemon
Dry Ingredients:
3 cups flour (I used 1 cup wheat and 2 cups white)
1 1/4 cups sugar
1 tbsp baking powder
1/2 tsp salt
zest of 1 lemon
2 1/2 cups blueberries (I used frozen)
Wet Ingredients:
juice of 2 lemons (about 1/2 cup)
1 1/2 cups non-dairy milk
1/2 cup soy yogurt
Preheat oven to 400 degrees. Line muffin tins with muffin papers, for 24 muffins. In a small bowl, combine all the topping ingredients with a fork and set aside. In a medium sized bowl, whisk together the dry ingredients. Toss the blueberries in the flour mixture. In a large bowl, whisk the lemon juice and milk together, then mix in the yogurt. Add the flour and berries to the wet ingredients and mix together with a fork. Do not over mix! Fill muffin cups about 3/4 full and sprinkle each with 2-3 teaspoons of the topping. Put muffins in the oven, reduce heat to 350 degrees. Bake 25-30 minutes, until the tops are lightly browned and crisp.

Lemon Blueberry Muffins by Vegan Mother Hubbard

Topping Ingredients:

  • 3/4 cup oats
  • 1/2 cup sugar
  • 1/4 cup oil
  • zest of 1 lemon

Dry Ingredients:

  • 3 cups flour (I used 1 cup wheat and 2 cups white)
  • 1 1/4 cups sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • zest of 1 lemon
  • 2 1/2 cups blueberries (I used frozen)


Wet Ingredients:

  • juice of 2 lemons (about 1/2 cup)
  • 1 1/2 cups non-dairy milk
  • 1/2 cup soy yogurt


Preheat oven to 400 degrees. Line muffin tins with muffin papers, for 24 muffins. In a small bowl, combine all the topping ingredients with a fork and set aside. In a medium sized bowl, whisk together the dry ingredients. Toss the blueberries in the flour mixture. In a large bowl, whisk the lemon juice and milk together, then mix in the yogurt. Add the flour and berries to the wet ingredients and mix together with a fork. Do not over mix! Fill muffin cups about 3/4 full and sprinkle each with 2-3 teaspoons of the topping. Put muffins in the oven, reduce heat to 350 degrees. Bake 25-30 minutes, until the tops are lightly browned and crisp.

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Filed under: sweets muffins