Recipes - Bread & Baked Goods

Buttermilk Blueberry Muffins

Remember to grate the lemon zest before squeezing the juice.
Canola oil can be substituted for some or all of the butter.

1. Preheat the oven to 375°F. Lightly spray 12 standard-sized (2 1/2" diameter) muffin cups with nonstick spray.
2. Combine the soy protein powder, flour, salt, baking powder, baking soda, sugar and lemon zest in a medium-sized bowl.
3. Measure 1 1/2 cups buttermilk into a 4-cup liquid measure. Add the lemon juice, egg, and vanilla; beat gently with a fork until smooth.
4. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon, stir from the bottom of the bowl until the dry ingredients are all moistened. Carefully fold in the blueberries at the very end. Don't overmix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top.
6. Bake in the middle of the oven for 20-25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.