4 cups fresh or frozen blueberries
CINNAMON-SUGAR TOPPING (optional):
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
4 1/2 cups all-purpose flour (may use half whole wheat pastry flour)
1 1/2 cups sugar
2 Tablespoons + 1 teaspoon baking powder
1 teaspoon salt
1 (12-ounce) container Better than Sour Cream (1 1/2 cups)
1 (12.3-ounce) package firm silken-style tofu
3/4 cup soy milk
3/4 cup soy margarine, melted
2 Tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon imitation butter flavor
1/2 teaspoon almond extract
Place the blueberries in a colander and run cold water over them to either rinse the fresh berries, or partially thaw frozen berries.
Allow them to continue draining while preparing the dry and wet ingredients.
Preheat the oven to 375ļF.
Lightly spray the bottoms of 24 regular sized muffin cups with no-stick cooking spray.
Prepare cinnamon-sugar topping, if using, then set aside.
In a small bowl, stir together the sugar and cinnamon until well combined; set aside.
In a large mixing bowl, stir together flour, sugar, baking powder, and salt; set aside.
In a blender, blend together the soy sour cream, tofu, soy milk, lemon juice, vanilla, and almond extract.
Add the WELL DRAINED blueberries to the mixing bowl.
Pour the wet ingredients over the berries, then use a spoon to gently combine the ingredients until the dry ingredients are moistened and the berries are evenly distributed.
Spoon or drop the dough into the prepared muffin cups using an ice-cream type scoop, rounding the tops even with the top of the muffin cups.
(The cups will be fuller than for typical muffins, which usually say to fill the cups three-quarters full).
Sprinkle the prepared sugar-cinnamon mixture, if using, evenly over the muffin batter.
Bake the muffins in the preheated oven for 25 to 30 minutes, or until lightly browned, exchanging the pans partway through the baking time if necessary for even browning.
Let muffins stand in the pans for four or five muffins, then use a table knife blade to gently lift the muffins from the cups.
Source: Original vegan recipe by LuAnn Bermeo; author of Amazing Meals I and II -- this one is destined for Amazing Meals III!