Weekend guests at my house usually mean that I do a little extra baking, so Sunday morning breakfast included these blueberry muffins for my son and DIL visiting from Nashville. Because I’m heading to Bean2Blog this week, I wanted to give them a sample of some of the goodness that comes from baking with soy. This recipe is so easy and quick to make, it’s one to save and bake often.
Recipe adapted from GoDairyFree
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Very Simple Blueberry Muffins
1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup soy milk (I used the vanilla flavored kind)
1/4 cup oil
1 cup blueberries
Preheat oven to 400 degrees F. Prepare a standard muffin pan with paper liners. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Add soy milk and oil, mix together. Fold in blueberries. Spoon batter into prepared pan and bake for about 25 minutes. Makes 8 muffins.
These are super great muffins, but I have to admit I have never met a blueberry muffin that I didn’t like. Because they are made with soy milk, they are perfect for those with milk allergies. Soy is also a wonderful source of protein. I’m looking forward to collecting more great soy recipes at Bean2Blog this week.
Have never baked with soy or even tasted soy. Your muffins do look good, and I like the papers that you used. Have fun at your Bean2blog this week. Andi
Thanks, Andi! The polka dotted papers came from Michael's. I used the Silk brand soy milk, vanilla flavored in these muffins. I'm looking forward to a fun day at Bean2Blog!
Mmmmmmmmmm the muffins looks so good, Anita! Enjoy your time at Bean2blog this week! I look forward to you sharing what you learn.
Your blueberry muffins look delicious! Thank you for sharing your recipe!
Pam
scrap-n-sewgranny.blogspot.com
These look amazing!