to 375C. Combine unbleached white and whole wheat flours with baking
powder and sea salt. Mix well. In a separate bowl, mix honey, soy milk,
and safflower oil. Beat in lemon juice until smooth. Add soy milk
mixture to flour mixture and blend just until all ingredients are
combined. Gently fold in blueberries. Pour batter into muffin tins lined
with paper muffin cups. Bake at 375C for 20 minutes, or until cooked
completely in center (test with a toothpick). Let cool before serving.
taste of lemon is a perfect complement to the blueberries in these
tender little muffins. Low in fat and high in nutrition, they are great
way to start your day or end your dinner.