awesome milk free, egg free blueberry muffins
2 C flour (I use white whole wheat with great success)
1 1/2 t baking soda
1/2 t salt
1 C Sugar
1 t cinnamon
1/2 t nutmeg
1 C non-dairy milk
1/3 C oil
1 T white vinegar
1 1/2 C blueberries (fresh or frozen)
Preheat oven to 400F. Lightly grease muffin tins.
Combine all dry ingredients and mix them up. Add wet ingredients and mix until just blended.
Gently fold in blueberries.
Spoon into tin.
Bake for about 20 minutes or until golden brown on top.
Makes 12 good size muffins.
(Recipe adapted slightly from The Joy of Vegan Baking)