Breakfast Blueberry Muffins

Adapted (veganized) from the famous Jordan Marsh recipe

Makes 12 muffins


2 cups white whole wheat flour

3 tsp baking powder

1/2 tsp salt

1/2 cup (1 stick) Earth Balance (softened)

1 cup sugar

2 prepared Follow Your Heart eggs (use ice cold water)

1/3 cup soy buttermilk

2 cups blueberries (do not thaw)
Preheat to 450°F. Grease or line 12-cup muffin tin.

In small bowl thoroughly combine flour, baking powder and salt.

In large bowl, cream butter and sugar. Add in half the “eggs”and beat. Add in the rest and beat until smooth. Alternatively add some buttermilk and some of the dry ingredients while beating on medium until all ingredients (except blueberries) are fully incorporated. Stir in blueberries.

Fill tin and bake at 450°F for 5 minutes then lower to 375°F and bake for ~30 minutes.

Toothpick should come out clean and muffins should spring back to the light touch.


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