(Makes 12 muffins)
2 cups all-purpose flour
1/4 cup sugar*
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fresh or frozen
1 cup Pearl Creamy Vanilla
3 tablespoons vegetable oil
1 egg, beaten
- Sift together flour, sugar, baking powder and salt into mixing bowl; gently stir in blueberries.
- Blend soymilk, oil and egg; pour all at once into flour mixture, stirring only until flour is moistened.
- Fill 12 (2-1/2-inch) greased or paper-lined muffin cups 2/3 full.
- Bake in preheated 425ºF. oven 18 to 20 minutes, or until toothpick inserted in center comes out clean.
*For a sweeter muffin, increase sugar to 1/3 cup.
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