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    Home » Vegan Baking and Sweets

    Blueberry and Berry Jam Muffin

    Published: Oct 16, 2012 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    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

    • ½ cup dried blueberries
    • 1 ¾ cup whole-wheat pastry flour
    • ¼ cup wheat bran
    • 1 tablespoon wheat germ
    • 1 tablespoon flax seeds
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ cup sugar
    • 1 cup soy yogurt
    • 2 tablespoons canola oil
    • ¼ cup organic soy milk or other nondairy milk
    • ¼ 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.
    • Sweet tooth still craving? Here are more Vegan Baking and Sweets.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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