Blueberry Muffins

Know what makes them awesome? My homemade blueberry liquor. Yeah, I did that. Yeah, it makes them tasty. 

The recipe is from the Better Homes and Gardens cookbook. But... veganized and tweaked as usual. 

I used frozen blueberries and thawed them and drained them. I saved the liquid to add to the batter, but the process helps the blueberries hold up a bit better. They do not really need the extra blueberry juice, and I would leave it out next time. 

1 3/4 cup all purpose flour
1/4 cup sugar
2 1/2 teaspoon baking powder
1/3 cup soy milk with 2 tablespoons flax seed (egg substitute) well whisked together
3/4 cup soy milk or other milk sub.
1/3 canola oil
(I also added 2 tablespoon of blueberry liquor. I will post the recipe in a later post). 
1 teaspoon or so finely grated lemon peel. 
1 cup well drained blueberries (thawed or fresh)

Oven at 400 degrees

Mix dry ingredients in a large bowl and make a well in the center. Combine wet ingredients and add to dry ingredients until just moist. Add blueberries. Fill greased or lined muffin pans 2/3 of the way full. Bake for 25 minutes.

If you wanted... just before baking you could add a bit of jelly or jam to the top of the batter.