April 9, 2012

Black and Blue Lemon Berry Muffins

MA and I shared these sweet and light muffins on our early morning Easter escape from the city. I rarely get to ride in cars and so enjoyed this journey from my park-side apartment across the Brooklyn Bridge, cruising along the entire length of Manhattan on the traffic-free West Side Highway to the George Washington Bridge. It felt good to be on the other side of the Hudson. We found a slice of the Appalachian Trail and hiked up and up and up to a point where there were no trees or buildings to obstruct the wind and sun from hitting our faces. These muffins aren't good for you,  but they are surely good company on bright mornings such as this one. This recipe is adapted from Isa's Bakery Style Berry Muffins recipe printed in Vegan Brunch.

2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup soy yogurt
1/2 cup almond milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
1 cup frozen blueberries
1 cup frozen blackberries
1 Tbs. lemon zest

For the lemon glaze
juice of 1 lemon
confectioners’ sugar

Preheat oven to 375 and lightly grease a muffin tin. Stir together dry ingredients. In a medium-sized bowl, mix together the wet ingredients. Slowly mix the wet into the dry and stir until only a few small clumps remain. Fold in the berries and lemon zest. Fill tin and bake for 27 minutes, or until browned. While the muffins cool, prepare the glaze. Slowly stir confectioners’ sugar into the lemon juice until you reach the desired consistency. Drizzle over the muffin tops and serve! 

Happy Spring!

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