How to make it

  • Preheat the oven to 400° F (222° C). Lightly grease a twelve-muffin tin.
  • In a large bowl, sift together the flour, cornmeal, baking powder, salt and sugar.
  • In a separate bowl, whisk together the oil, soy milk, soy yogurt, vanilla and lemon zest.
  • With a wooden spoon, fold the wet ingredients into the dry.
  • Fold in the blueberries, being careful not to overmix.
  • Fill each muffin cup three-quarters full.
  • Bake for 20 to 25 minutes, until a toothpick or knife inserted in the center of one comes out clean.
  • Serve warm.
  • Tip: To keep the blueberries from sinking to the bottom of the muffin, toss them in a bowl of flour to coat.
  • That will give them some "grip" in the batter.

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    " It was excellent "
    momo_55grandma ate it and said...
    wow! luv mufffins thanks high5
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  • texyjay 5 years ago
    Mmmmmmm.....yummy sounding!
    Was this review helpful? Yes Flag

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