Lemon-Blueberry Muffins

These muffins are the perfect snack, or great for spring events like bridal showers and baby showers.

Lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour in a large bowl with 1/2 cup raw sugar, 1 teaspoon baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and 1/8 tsp. ground nutmeg.

Cut 1/4 cup vegan butter (such as Earth Balance) into small pieces, then cut into the flour mixture - use a pastry blender if you have one, but if not, I find that just using your fingers works great! I originally read the suggestion in a French cookbook, and find it is the best method to mix the ingredients until they look like "coarse meal." Just wash your hands first!

Make vegan buttermilk by pouring 1 and 1/2 tablespoons lemon juice into a measuring cup; fill with plain soy milk (such as Silk) to equal 1 and 1/2 cups. Let stand for 5 minutes to clabber (sour) the mixture.

Combine 1 and 1/4 cups of the 'buttermilk' with the equivalent of 1 egg using egg replacer (such as Ener-G), and 1 tablespoon grated lemon rind. Discard the leftover 1/4 cup of 'buttermilk.'

Pour the 'buttermilk' mixture into the flour mixture, and stir until combined. Fold in 1 cup blueberries.

Coat 12 muffin cups with cooking spray, and divide the batter evenly among them. Bake at 400 degrees for 20 minutes.

Remove the muffins from the pans immediately, and cool completely on a wire rack.

Once cool, make the frosting: combine 1 tablespoon fresh-squeezed lemon juice with 1/2 cup vegan powdered sugar (such as Wholesome Sweeteners). Drizzle the glaze evenly over the muffins.

One muffin is 190 calories.

Cost:
lemon $0.50
blueberries $4.99