Blueberry Muffins


4 Cups Whole Wheat Flour (for pastries)
1 Cup Natural Sugar or Sugar In The Raw
2 Cups Fresh Blueberries
2 Teaspoons Baking Soda
4 Teaspoons Baking Powder
4 Tablespoons Vegetable Oil
1/2 Cup Soy/Rice Milk
2 Cups Soy Yogurt


Preheat oven to 350.

Combine dry ingredients. Mix.

Stir in wet ingredients & mix.

Divide batter into 24 portions & add it to muffin holders.

Bake for 20 minutes or until a toothpick can be inserted and removed cleanly.

Makes: 2 Dozen Muffins

Print Friendly, PDF & Email

Share this post on social media