adapted from the Candle Cafe Cookbook
2 cups flour (can mix wheat/white)
1/4 cup sugar
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 cup veg. oil
1/2 cup maple syrup
1/2 cup soy milk
1/2 cup lemon juice
1 cup blueberries
Oven to 350 F. Grease a muffin tin or line with papers.
Sift flour, sugar, baking powder, baking soda and salt in a large mixing bowl and whisk to combine. In a separate bowl, whisk oil, maple syrup, soy milk and lemon juice until foamy. Pour wet ingredients into flour mixture and mix until batter is smooth. Fold in blueberries.
Bake in muffin pan for about 20-25 minutes until a cake tester inserted into the center comes out clean.
Variation: substitute one cup of the flour for cornmeal.
Note: the muffins are more crumbly than “regular” muffins, but they have a certain addictive consistency all their own, once you get used to them.