A vegan-friendly muffin recipe (no eggs or butter) with blueberries, chia seed, and a hint of citrus.
Chia seeds contain more omega-three fatty acids than flax seed. You can read more about chia seeds here and here, and find them in many health food stores. This was my first attempt at baking with chia seeds -- usually, I stir them into my yogurt.
Loosely adapted from this recipe at Eat Me, Delicious.
Ingredients
1 and 2/3 cups all-purpose flour (plus 1 additional tablespoon flour if using frozen blueberries)
3/4 cup spelt flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup maple syrup
1/4 cup soy milk
3/4 cup (6 ounces) plain or vanilla yogurt (use soy yogurt for vegan muffins)
2 teaspoons vanilla
juice of 1/2 orange and 1/2 lemon (1/3 cup juice total)
1 teaspoon grated orange or lemon peel
1 and 1/2 cups blueberries
1/4 cup chia seeds
Preheat oven to 400F.
Place muffin cups in a muffin tin (or lightly brush the muffin tin with oil).
If using frozen blueberries, gently toss them with 1 tablespoon flour and set aside.
In a large bowl, stir together the all-purpose and spelt flours, baking powder, salt, and chia; set aside.
In a small bowl, whisk together the maple syrup, soy milk, yogurt, vanilla, grated rind, and juice.
Pour the liquid mixture into the flour mixture, and stir until just blended.
Gently stir in the blueberries.
Spoon the batter into the muffin tin, dividing it evenly between the 12 muffin cups.
Bake 20 to 25 minutes, or until an inserted toothpick comes out clean.
Remove from oven and cool before serving.
