Blueberry Orange Muffins

5 Aug

Just so you know – these puppies were adapted from The Joy of Vegan Baking. Yields 12 muffins.

1 cup whole wheat flour
1 cup white flour
1 1/2 tsp baking soda
1/2 tsp salt
zest of one clementine (Hey, it’s what I had in the house! and “Blueberry Clementine Muffins” don’t sound as good!)
3/4 cups sugar
1 cup non-dairy milk
1/3 cup grapeseed oil (again, it’s what I had, but you can use canola instead)
1 tsp orange extract (or any other citrus extract you may have, like lemon)
1 tbsp distilled white vinegar
1 1/2 cups fresh blueberries

-Preheat oven to 400, and prepare muffin tin (either put int he muffin cup liners, or grease the pan if it isn’t non-stick)
– In a medium bowl, mix the flour, baking soda, zest, salt
– In a large bowl, mix the sugar, milk, oil, extract, and vinegar
– Add flour mixture to wet mixture and stir until “just mixed”
– Gently fold in the blueberries using a spatula
– fill the muffin tins about 2/3 full and bake for about 20 minutes

And lastly, since I was too lay to take a picture of these muffins, here is a picture of the ADORABLE cupcakes our dear friend Amanda baked and decorated for us at our last ever dinner in Waterloo.

Aren’t they just DARLING??


One Response to “Blueberry Orange Muffins”

  1. Jessica August 11, 2010 at 11:16 pm #

    Those cupcakes are sooo adorable!!! Oreos in the middle! Great job Amanda!!

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