Bostonian Blueberry Muffins


1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup sucanat
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup blueberries (fresh or frozen)
1/2 cup Earth Balance, melted
1/2 cup non-dairy milk
2 tablespoons flaxmeal + 6 tablespoons water (the equivalent of 2 eggs)
1 teaspoon vanilla


Preheat oven to 425 degrees.

Combine dry ingredients. Toss 1 tablespoon of the dry ingredients with the berries until coated.

Combine melted butter, milk, flaxmeal and vanilla.

Add liquid to dry ingredients and mix well (remember batter will be very dense).

Gently fold in blueberries.

Fill muffins tins and bake for 15-20 minutes.

This recipe is courtesy Alison at This Homemade Life.