Serves: 5
Total Calories: 255
Yield: 12 muffins

2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1 (12 1/2-ounce) package firm silken tofu
1/2 cup malt syrup
1/3 cup coconut oil
1/2 cup soy milk
1 tablespoon raspberry, wine, or cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon liquid stevia (optional)
1 1/2 cups frozen blueberries

1. Preheat the oven to 350°F. Generously oil and flour a standard 12-cup muffin tin and set aside. 2
. Combine the flour and baking powder in a large bowl.
3. Place the tofu, malt syrup, coconut oil, soymilk, vinegar, vanilla, and stevia (if using) in a blender, and blend until creamy. Add to the flour mixture, and stir until just mixed. Fold the blueberries into the batter. Mix well but do not overstir.
4. Spoon equal amounts of batter into the prepared muffin cups. (I use a 1/4-cup measuring cup with a handle to ladle the batter.)
5. Bake for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffins from the tin and serve.

Nutritional Facts:

Serves: 5
Total Calories: 255
Calories from Fat: 8

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Basic Whole Wheat Bread
Delicious Onion Rolls
Cinnamon Raisin Swirl
Raisin Bread
Sesame Cloverleaf Rolls
Cinnamon Pecan Sticky Rolls
Rosemary and Garlic Focaccia
Golden Squash Bread
Sourdough Starter
Sourdough Rye
Savory Tomato-Basil-Corn Muffins
Savory Corn Muffins
Best Blueberry Muffins
Banana-Walnut Muffins
Vicki's Flaxseed Muffins
Apple, Spice, and Oatmeal Muffins
Cinnamon Raisin Muffins
Vegan Cornbread
Petit Coconut Ginger Scones
Pie Crust Pointers
Potato Pie Crust
No-Excuse Quick Bread Crumb Crust
Whole Wheat Pie Crust
Whole Wheat Press-In Crust
Pecan Pie Crust
Coconut Pie Crust