

Deliciously Sustainable Blueberry Muffins

True sustainability, a vegan diet and seasonal, organic produce doesn't have to be uncomfortable. It's a delicious combination worth celebrating

July is national blueberry month, but you can keep the party going all year. Blueberries freeze beautifully.

Pour berries into a flat, rimmed container, such as a baking sheet, and spread in a single layer. Freeze for several hours or overnight. When berries are frozen solid, store them in an airtight container or resealable bag.

Toss frozen berries into the blender for smoothies for a burst of juicy blue greatness. Or mix them into this muffin batter.

2 cups unbleached all-purpose flour

2/3 cup evaporated cane sugar

1-1/2 teaspoon aluminum-free baking powder

1 teaspoon baking soda

1 cup unsweetened soy milk or other nondairy milk

1 tablespoon cider vinegar

2/3 cup fresh orange juice

1/4 cup grapeseed or other neutral oil

1 cup blueberries (fresh or frozen -- no need to thaw)

Preheat oven to 375 degrees.

Lightly oil a baking tin with 12 muffin cups (or fill cups with paper cupcake liners)

In a large bowl, sift together unbleached flour, evaporated cane sugar, baking powder and baking soda.

In a separate bowl, mix together soy milk with cider vinegar. Mixture will clabber, forming the tangy vegan equivalent of buttermilk. Stir in orange juice and grapeseed oil. Whisk everything together lightly.

Pour wet ingredients into the flour mixture and stir quickly, with a light hand, until just combined. Pour in blueberries and give a final stir or two.

Fill muffin cups 2/3 full of batter. Bake for 20 minutes, or until they puff and turn golden and spring back to the touch.

Let muffins cool in their cups 15 minutes or so before transferring to a wire rack (or to your table for breakfast).

Serves 10 to 12.

