Blueberry Muffins

I am always on the lookout for a good blueberry muffin recipe, especially one that I can use during Lent.  Muffins are my favorite Lenten breakfast.  Blueberry muffins, however, generally don't turn out well when they are vegan.  I've tried and failed many times.

Today, though, I tried a new recipe.  Bumble Bee wanted banana muffins (our go-to muffin), but I had a bunch of blueberries I wanted to use up before they could go bad.  A quick Google search brought me to a new recipe at the Speckled Palate.  It seemed promising, but I was missing applesauce and didn't want quite so much sugar.  So, I tweaked it just a bit, and with Bumble Bee's assistance, I made a nice batch of blueberry muffins.  I also generally like just to throw everything in and mix, so my step-by-step was a little different, too, but  I don't think my lazy style hurt.

I will admit these aren't strictly Lenten because they do require a smidgen of oil, but if you don't mind that or can wait for an oil & wine day, they're worth the effort.  Even with about a third of the sugar called for in the original, they were still nicely sweetened.

Ingredients

• 1 medium mashed banana
• 1 tablespoon vegetable oil
• 2 cups unbleached all-purpose flour
• 1½ teaspoons baking powder
• ¼  teaspoon sea salt
• 2 cups fresh blueberries
• ½ cup granulated sugar
• 2 tablespoons white vinegar + 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• ½ cup original flavored soymilk
• water as needed

Instructions

1. Preheat the oven to 350 degrees.
2. Coat the blueberries in 1 tablespoon of flour. Set aside.
3. Stir together salt, sugar, oil, bananas, and vanilla. 
4. Stir in soymilk, baking powder, baking soda and vinegar. (Bumble Bee enjoyed watching it all froth as I added the vinegar.
5. Add flour stirring until just mixed.
6. Add water as needed to make the batter more pourable (I found it to be too doughy with the original liquid content).
7. Fold in blueberries.
8. Bake for 10 minutes or until golden brown.