I’ve been enjoying a mystery novel series by Joanne Fluke. The main character of the novels is Hannah Swensen and she owns a cookie shop. Hannah lives in a small town and when she’s not baking and running her cookie shop she’s solving crime. These books are easy and fun reads and they include recipes. I’ve marked a few that sound yummy and easy enough to bake as vegan recipes. The first recipe that I tried was Blue Blueberry Muffins.

(I apologize for the fuzzy picture.) What makes this muffin recipe special is the use of blueberry pie filling so you taste blueberries throughout the muffin. Yum!

Here’s the modified version of the recipe:

Blue Blueberry Muffins
(Makes 12 muffins)

1 1/2 sticks of Earth Balance, melted
1 cup sugar
4 tablespoons water + 2 teaspoons PaneRiso Egg Replacers (or a similar product)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries — (no need to thaw if they’re frozen)
1/2 cup blueberry pie filling
2 cups unsifted flour + 1 tablespoon unsifted flour
1/2 cup non-dairy milk (don’t use rice — too thin)

* Preheat oven to 375°F, rack in the middle position
* Line the muffin pan with cupcake papers. Melt the Earth Balance. Mix in the sugar. Then add the PaneRiso, baking powder and salt, and mix thoroughly.
* Put one tablespoon of the flour in a plastic bag with your cup of fresh or frozen blueberries. Shake it gently to coat the blueberries and leave them in the bag for now.
* Add half the remaining two cups flour to your bowl and mix it in with half the milk. Then add the rest of the flour and milk and mix thoroughly. 
* Add 1/2 cup blueberry pie filling to your bowl and mix it in. When your dough is thoroughly mixed, fold in the flour-coated fresh or frozen blueberries.
* Fill the muffin tins three-quarters full and bake at 375°F oven for 25 to 30 minutes.
* When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes.
(Divide the blueberry pie filling into 1/2-cup portions and pop them in the freezer.)