^[1]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. ^[2]

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.

• Find lots more muffin recipes in Muffin Mania. ^[3]
• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[4].