Description
You won’t miss the dairy in these tangy blueberry muffins! They have great flavor and a moist texture that produces muffins that no one will believe came from a dairy-free recipe. Be sure to check the label on your margarine for milk solids. Some margarines will contain some milk product.
Ingredients
- ½ cup margarine
- 1 ¼ cups white sugar
- 1 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups fresh blueberries
- ½ cup soy milk
- 1 tablespoon vanilla extract
- 1 tablespoon lime juice
- 1 tablespoon white sugar for decoration
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line muffin pans with paper liners
- and spray the tops with cooking spray.
- In a large bowl
- mix together the margarine
- 1 1/4 cups of sugar
- and salt until smooth. Beat in the eggs one at a time until well blended. In a separate bowl
- stir together the flour and baking powder. Spoon some of this mixture onto the blueberries
- and toss to coat. This will keep them from sinking to the bottom. Stir the remaining flour mixture into the bowl with the eggs
- alternating with the soy milk
- vanilla extract
- and lime juice. Gently fold in the blueberries. Spoon the batter into the muffin cups
- filling to the top. Sprinkle a little sugar over the tops of the muffins.
- Bake for 25 minutes in the preheated oven
- or until muffin tops are golden brown
- and the tops spring back when pressed lightly. Cool for at least 10 minutes before removing from pan.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 18