Vegan blueberry muffins and a secret.

Orange juice is the secret to the sweet, fruity flavor of these blueberry muffins. It's subtle, but I like it so much that I never make blueberry muffins without OJ anymore.

Vegan blueberry muffins

1 1/2 t. Ener-G egg replacer
2 T. almond milk or soy milk
Heaping c. unbleached flour
1 1/4 t. baking powder
1/4 t. baking soda
1/2 c. sugar
1/4 c. canola oil
1/3 c. orange juice
1/3 c. blueberries, fresh or frozen

Preheat oven to 325 degrees. Whisk together the Ener-G and almond milk in a small bowl and set aside. In a mixing bowl, combine the flour, baking powder, baking soda, and sugar. Add the Ener-G mixture and canola oil and stir until just combined (overstirring makes the muffins less tender). Add the orange juice little by little; you may not need all of it. Stir in the blueberries very gently.

Pour batter until cupcake pan, filling each compartment nearly full. Bake 12-18 minutes, or less, until a sharp knife inserted into the center of a muffin comes out nearly clean.