Berry MuffinsIngredients

  • 2-2/3 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup granulated sugar
  • 3/4 cup plus 2 tbs. vegetable oil, such as canola
  • 1-1/3 cups plain soy milk
  • 2 tbs. distilled white or cider vinegar
  • 1 tbs. vanilla extract (you can take this out if you wish)
  • 1 cup fresh/frozen raspberries
  • 1 cup fresh/frozen blueberries

Directions

  1. Preheat the oven to 175°C (350°F), and place a rack in the centre of the oven.
  2. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.
  3. In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 tbs of the sugar and stir until well mixed.
  4. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract.
  5. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well.
  6. Stir with a spatula until well mixed.
  7. Add the raspberries and blueberries and mix until the fruit is evenly distributed.
  8. Spoon an equal amount of batter into each prepared muffin cup.
  9. Sprinkle the tops with the remaining 2 tbs. sugar (you don’t have to)
  10. Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle.
  11. Let cool in the tin on a wire rack before popping them out.
  12. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days.
  13. For the best results, refresh/reheat them in oven at 150°F (300°F) for 4 to 5 minutes.

Variations

Apple-Cinnamon Muffins

(Omit the vanilla extract, raspberries, and blueberries)

  1. Mix 1/2 tsp. ground cinnamon with the flour, baking soda, salt, and sugar.
  2. Peel, core, and chop 2 (I used Granny Smith but you can use any of your choosing) apples and fold them into the finished muffin batter.
  3. Proceed as directed.
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