Blueberry and Berry Jam Muffin

Blueberry jam muffins

This super antioxidant vegan blueberry muffin, dense with nutrition and fiber, is wonderful for breakfast, lunch, or tea. Jam in the middle adds a nice burs of flavor. 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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