Lemon Blueberry Muffins

I went to Costco on Friday and left with three types of berries and a need to use them quickly so they wouldn’t go bad.  This past weekend was the weekend of the berry you might say. I made waffles and muffins and we ate berries by the handful.  One of my favourite ways to use berries is in baking as they add some healthful benefits and delicious taste.  I turned to my favourite muffin recipe for the blueberries that found there way here and we were not disappointed!

I’ve made these Lemon Blueberry Muffins from The Joy of Vegan Baking by Colleen Patrick-Goudreau many times and they were good but along the way I found myself thinking of ways to make them better.  There was depth missing in the flavour and too much oil to eat regularly.  When I pulled out the ingredients to make these muffins yesterday I realized it was finally time to insert the notes I’ve jotted down each time and insert it into the instructions in the book.  Now the book looks like this:

And in looking like this I’ve realized I’ve changed so much there half mine now.  It’s like that sometimes with recipes.  Things that were ok become spectacular when you make them over and over again with little changes along the way.  This morning I give you the adapted version.  The version we love and will continue to make as the years go by.  While I’m grateful to Colleen Patrick-Goudreau for getting me started I have to think even she would appreciate what they have become.

Lemon Blueberry Muffins
Adapted from The Joy of Vegan Baking 
Makes 12 large muffins

Ingredients: 
2 c all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
zest of one large lemon
1 c + 2 tbsp unsweetened vanilla almond milk
1 tbsp apple cider vinegar
1/4 c canola oil
3/4 c white sugar
1 1/2 tsp lemon extract
1 1/2 c fresh blueberries

Instructions:

Preheat the oven to 400 degrees.  Prepare your muffin tins with cups or spray.

Combine milk and vinegar in a medium sized bowl.  Set aside.

Whisk together the dry ingredients and lemon zest.

Add the sugar, oil and lemon extract to the milk mixture.  Stir until well combined.

Combine the wet and dry ingredients, mixing until just combined.

Fold in the berries gently.

Fill the muffin tins.  This makes enough for 12 muffins that are about two-thirds full.

Bake at 400 for 20 minutes or until lightly browned and a toothpick comes out clean.

Remove from oven and let sit for about 10 minutes before enjoying as the muffins need time to set.

Enjoy!