Vegan Blueberry Muffins

INGREDIENTS:

• 2 cupsUnbleached All Purpose Flour (I used bleached)
• 1 and 1/2 teaspoonsBaking Soda
• 1/2 teaspoonSalt
• 2 LemonsFor Lemon Zest
• 3/4 to 1 cupSugar
• 1 cupMilk, any (I used Rice Milk)
• 1/3 cupCanola Oil
• 1 teaspoonLemon Extract (I did not use it)
• 1 tablespoonWhite Vinegar (I used Apple Cider Vinegar)
• 1 and 1/2 cupsFresh OR Frozen Blueberries

PROCEDURE:

1. Preheat the oven to 375F (see My Notes) for 15 minutes. Lightly grease a muffin tin.
2. In a medium bowl, combine together flour, baking soda, salt and lemon zest.
3. In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
4. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
5. Gently fold in the berries using a rubber spatula.
6. Fill the muffin tins about 2/3rds full.
7. Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.
8. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.

Source:http://www.egglesscooking.com/