Vegan Sour Cream Blueberry Muffins

In my family I'm known as the Muffin Queen, and the family has declared these vegan sour cream blueberry muffins the best I've ever made - and maybe the best muffins ever!

Sour cream blueberry muffins are fancy enough for company, great for Sunday brunch, with soups or salads, or as a tasty snack. They keep well if you can manage to hide a few.

The trick to good blueberry muffins is to use less blueberries than most recipes call for. Too many berries will make your muffins gluey and crumbly all at once.

Sarah Kingsbury, Muffin Queen

12 Large Egg-and Dairy-Free Muffins

Ingredients:

• 3/4cup vegan sour cream
• 1/2 cup water
• 2 Tblsp lemon juice
• 1/3 cup unbleached cane sugar
• 2 Tblsp soft vegan vegetable spread, or vegetable oil
• 1 1/3 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh or unthawed frozen blueberries

Directions:

1. Preheat the oven to 400 degrees & oil the muffin pan
2. Mix the sour cream, lemon juice and water in a large mixing bowl
3. Beat in the sugar and vegetable spread or oil
4. Mix together the dry ingredients
5. Mix the dry ingredients into the wet quickly, stirring just until mixed - it's okay if there are lumps or flour not mixed in
6. Gently fold in the blueberries
7. Fill muffin cups 2/3 full
8. Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
9. Remove the pan from the over, and cool on a rack for 5 minutes Better if cooled for a few more minutes.
10. Run a knife around the edges of the muffins & turn them out on the rack.
11. Allow to cool for a few more minutes, if you can, before devouring