Instant Yummy Muffin/Loaf Recipe

I have been unable to resist the Chilean blueberries that have arrived at IGA this month. Not local, not organic, not seasonal, not in any way what I should be eating but I can never resist. I love blueberries in my oatmeal, as a snack, and in muffins. They are little pockets of sunshine in a grey January day.

While we are hunkered down in the snow today, I decided to make blueberry muffins (which ended up being a loaf cake as I was too lazy to find the muffin tins.) In the time it took for Corey to put a load of laundry in the wash this batter was made and in the oven. Fourty minutes later we had a yummy, not too sweet, blueberry lemon loaf.

This recipe is actually for lemon poppy seed muffins but I used blueberries instead of poppy seeds. I see no reason why you couldn't use anything that you like as inclusions such as nuts or other fruits. The lemon flavour is actually quite mild (Corey would never have guessed it was lemon flavoured) so even chocolate chips would work but check they are vegan. IGA does carry those too.

Lemon Blueberry Loaf (adapted from Moskowitz' Vegan Brunch book)

2 cups all purpose flour
2/3 cup sugar
1 tbsp baking powder
(if you want but I didn't: 5 tsp poppy seeds)
1/2 tsp salt
3/4 cups soy/almond/rice milk
1/4 cup fresh lemon juice
1/2 cup canola oil
2tsp vanilla
1 cup blueberries

In a medium bowl, mix the dry ingredients. Make a well in the middle and add all the wet ingredients. Stir gently until just moistened and then stir in blueberries. Pour into a lightly greased square cake pan/loaf tin or muffin cups. Bake at 375 for 40-45 minutes for a cake or 25-30 minutes for muffins. They are done when you insert a knife into the middle and it comes out clean. It also starts to pull away from the sides of the pan when it's done. Serve when cool (always better than fresh out of the oven in my opinion.) Mmm!