flour 2 cups (I used wheat)
baking soda 1 1/2 tsp
salt 1/2 tsp
zest from 2 lemons (I didn't do this)
milk (soy or rice) 1 cup
canola oil 1/3 cup
lemon extract 1 tsp (I didn't do this)
white vinegar 1 T
blueberries 1 1/2 cups (fresh or frozen)
yields 12 muffins
Heat oven to 375 and lightly grease muffin paper cups (don't skip this step!). Combine all ingredients but blueberries and mix until just combined (don't over stir). Then gently fold in blueberries. Fill cups to 2/3 full. Bake 22 minutes and remove and let cool 5 minutes. These were a hit!
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