Monday: Recipe Day with Blueberry Muffins

Delicious Vegan Dish of the Day:

I made oatmeal this morning.  That doesn’t sound super exciting, but sometimes I find that a good bowl of steel cut oats with soymilk, brown sugar and some chopped almonds really hits the spot!

Money Matters:

Today we spent the following:

  • $26.43 for lunch out
  • $8.50 for Museum parking

Monday Munchies: Recipe of the Week

I like muffins overall, but the best part of a muffin by FAR is the top.  So, I was excited when some last-minute substitutions lead to this blueberry muffins with some excellent tops!  In fact, I at some of the tops and left the bottoms for LP.  He didn’t seem to mind.

Blueberry Muffins


2 cups whole wheat pastry flour
1 TB baking powder
1/2 cup sugar
1 cup nondairy milk
1/3 canola oil
1 TB lemon juce
1 TB white distilled vinegar
1 1/2 cups frozen blueberries


  1. Preheat oven to 400 and prepare your muffin tins with liners or by greasing them
  2. In a large bowl combine the flour and baking powder
  3. In a large liquid measuring cup, combine the sugar, milk, oil, lemon juice and oil.  Mix well with a fork. 
  4. Make a well in the flour and then pour the liquid mix in.  Stir with a fork until the flour is just moistened.
  5. Fold in the blueberries
  6. Pour into the muffin tins (and ice cream scoop works really well for this).  Bake for about 20 minutes, or until a toothpick inserted in the muffin comes out clean.
  7. Remove from oven, let muffins sit for five minutes, then move to cooling rack.  Enjoy!

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