Here is a recipe for vegan blueberry muffins submitted by Lesley Adams.
Makes 10-12 muffins
5 tablespoons coconut oil
½ cup white sugar
Zest from ½ a lemon or ½ teaspoon dried lemon peel
½ cup plain almond or soy milk
2 tablespoons lemon juice
1 tablespoon ground flax seed heated in 3 tablespoons water
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1½ cups all-purpose flour
1¼ cups blueberries, fresh or frozen
3 tablespoons Turbinado or Demerara sugar
¼ teaspoon nutmeg
Heat oven to 375°F. (400°F for cast iron pans.)
Grease regular muffin tin or preheat cast iron pans.
Mix raw sugar with nutmeg for topping.
Melt coconut oil in the bottom of a large bowl in the microwave and then whisk in sugar, zest, milk, lemon juice and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined. Then lightly fold in flour and berries. Batter will be thick.
Grease hot cast iron pans, if using. Fill muffin cups (3/4 full for regular, completely full for cast iron) and sprinkle each muffin with 1 teaspoon Turbinado or Demerara sugar. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes. Best served warm.