Total Time
35mins
Prep 15 mins
Cook 20 mins

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Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Lightly grease a twelve-muffin tin.
  3. In a large bowl, sift together the flour, cornmeal, baking poweder, salt, and sugar.
  4. In a seperate bowl, whisk together the oil, soy milk, soy yogurt, vanilla, and lemon zest.
  5. With a wooden spoon, fold the wet ingredients into the dry.
  6. Fold in the blueberries, careful not to overmix.
  7. Fill each muffin cup three-qaurters full.
  8. Bake for 20 to 25 min., until toothpick comes out clean.
  9. Serve warm.

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