Sascha’s Blueberry Almond Eggless Muffins

Sascha’s Blueberry Almond Eggless Muffins use barley flour, soy milk, maple syrup, blueberries, almonds, lemon zest, and vanilla without eggs.

The flour, leaveners, and salt are sifted together first. The liquid ingredients and lemon zest are whisked separately before the blueberries are added.

The wet mixture is combined with the dry ingredients and toasted almonds are stirred in last. The muffins bake quickly and are cooled on a rack before serving.

Ingredients

• 1 3/4 cups barley flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon lemon zest, packed
• 7 tablespoons grapeseed or canola oil
• 1/2 cup maple syrup
• 1/2 cup plain soy milk
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup blueberries
• 1/4 cup almonds, peeled, toasted, and roughly chopped

Method

Heat the oven to 350°F (180°C). Sift the barley flour, baking powder, baking soda, and salt together in a bowl. In a separate bowl, whisk the lemon zest, oil, maple syrup, soy milk, lemon juice, and vanilla. Add the blueberries and mix gently. Pour the wet mixture into the dry ingredients and mix until combined, then fold in the toasted almonds. Lightly oil a muffin pan, divide the batter evenly among the cups, and bake for 15–18 minutes, until a toothpick or fork comes out clean. Cool on a rack. Makes 12 muffins.