Recipe: Blueberry Muffins

Blueberry muffins can be described as a classic comfort food item, and even the thought of them conjures up memories of cold, breezy days, and family and friends all around. Here’s a twist on this classic, with substitutions made with non-dairy SoL Sunflower Beverage, and canola or grapeseed oil that maintains optimal flavor but insures a bit of added healthiness in every bite.

 

 

Dry Ingredients

  • 2 cups of all-purpose flour
  • 1/2 cup of granulated white sugar
  • 1-1/4 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt

Wet Ingredients

  • 1 large egg lightly beaten
  • 3/4 cup of Sol Sunflower Beverage, Vanilla flavor
  • 1/3 cup of lightly flavored oil, such as canola or grapeseed (used in this recipe)
  • Zest of one lemon
  • 1 tablespoon of lemon juice
  • 1 teaspoon of pure vanilla extract
  • 1 to 1 1/2 cups of blueberries, fresh or frozen (if using frozen do not thaw)

Directions

1. Preheat oven to 375 degrees F, position oven rack to center.  Line 12 muffin cups with paper liners.

2. To start whisk the egg, Sol vanilla, lemon zest, lemon juice, and vanilla extract.  Set aside.

3. Next, in a large bowl whisk the flour, sugar, baking powder, baking soda and salt.  To get the best results start by sifting, or lightening the flour.  To lighten flour take your cup measurement, working in your flour container, scoop up flour and lightly toss it back down, do this numerous times so that you add air to the flour.  This ensures you are not getting too much flour in your recipes and it yields a more delicate baked good.

4. Then, gently stir your blueberries into the flour mixture coating them all.  Next mix in the wet ingredients, folding and turning gently, just until ingredients are combined and moistened.  Over-mixing can result in a tough baked good.

5. Lastly, using a large spoon or ice cream scoop fill muffin tins with batter, fill each one close to the top.  Place in the center of the oven and bake for 20 – 25 minutes.  Muffins will be light in color.  After cooling for 10 minutes in the tin transfer to a wire cooling rack, enjoy warm or cool.  Full flavor develops after the muffins cool.

Note: The muffins can be stored at room temperature for two days, or frozen and reheated.  To thaw, allow to come to room temperature and put in a 375 degree oven for a few minutes to warm up and toast the top.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>