Blueberry and Berry Jam Muffin

Blueberry jam muffins

This super anti-oxidant blueberry muffin, made of dense nutrition and fiber, is wonderful for breakfast, lunch, or tea. Contributed by Annie Taylor Chen, Vegan Ann.

Makes: 12 muffins

  • 1/2 cup dried blueberries
  • 1 3/4 cup whole-wheat pastry flour
  • 1/4 cup wheat bran
  • 1 tablespoon wheat germ
  • 1 tablespoon flax seeds
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup sugar
  • 1 cup soy yogurt
  • 2 tablespoons canola oil
  • 1/4 cup organic soy milk or other nondairy milk
  • 1/4 cup organic raspberry and blueberry jam

Preheat oven to 350° F.

Place the dried blueberries in a bowl and cover with hot water to soak.

Into a big bowl, sift the flour, baking power and baking soda, add the wheat bran, wheat germ, flax seeds and sugar, and mix well.

Dig a well in the center, add the yogurt, oil and soy milk, and use a whisk to mix well, don’t beat, then add soaked blueberries.

Scoop 1 tablespoon batter and add it to the muffin cup, add a bit more to fill half of the cup, then scoop 1 teaspoon of jam and drop it in the middle of the batter, fill the rest of cup full.

Bake for 25 minutes or until a toothpick inserted comes out clean.

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