- 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
- Preheat the oven to 175°C (350°F), and place a rack in the centre of the oven.
- Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.
- 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.
- In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract.
- Make a well in the dry ingredients and pour the wet ingredients into the middle of the well.
- Stir with a spatula until well mixed.
- Add the raspberries and blueberries and mix until the fruit is evenly distributed.
- Spoon an equal amount of batter into each prepared muffin cup.
- Sprinkle the tops with the remaining 2 tbs. sugar (you don’t have to)
- Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle.
- Let cool in the tin on a wire rack before popping them out.
- 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.
- For the best results, refresh/reheat them in oven at 150°F (300°F) for 4 to 5 minutes.
(Omit the vanilla extract, raspberries, and blueberries)
- Mix 1/2 tsp. ground cinnamon with the flour, baking soda, salt, and sugar.
- 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.
- Proceed as directed.