These muffins were simply divine. Light, with a hint of citrus and not too sweet to indulge in for breakfast. Best of all, they are vegan so you can lick the bowl without fear of salmonella!
Blueberry Lime Muffins
created by Dallas Ann Prentice
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup granulated sugar (I used a touch less)
1 cup water
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon lime juice
1 tablespoon white distilled vinegar
1 1/2 cups fresh blueberries, picked over to remove stems
Additional flour for coating berries.
Preheat oven to 400. Grease muffin tins.
Combine flour, salt, and baking soda. In another bowl, beat together sugar, water, oil, vanilla and lime juice. Add dry ingredients. Toss blueberries with a bit of additional flour. This prevents the berries from sinking to the bottom of your muffin tins as they bake! Gently fold in floured berries and vinegar.
Scoop batter into prepared tins and bake for 20 minutes or until toothpick inserted comes out clean.
Allow to cool completely in tins before removal. Otherwise they’ll crumble a bit, which I guess is okay if you intend to eat them piping hot like Ella and I did.
Makes 12 muffins which may or may not all be gone within 24 hours of creation.