i considered adding another flavor element - citrus, chocolate, cream cheese - but opted, instead, to do a straightforward raspberry muffin. i adapted it pretty much straight from a real simple recipe i found, which lent itself nicely to veganization.
2 cups all-purpose flour
1/2 cup + 2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup canola oil
3/4 cup soymilk
1/4 cup soy yogurt
1/4 teaspoon vanilla extract
1 1/2 cups fresh raspberries
heat oven to 400 ° F and line a 12-cup muffin tin with paper liners.
in a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. add the earth balance and combine.
in a second bowl, whisk together the oil, soymilk, yogurt, and vanilla. (i used peach yogurt because, well, it's what i had!) gradually add the milk mixture to the flour mixture and stir until just combined. the batter will be lumpy.
toss the berries with the remaining flour in a bowl and gently fold the berry mixture into the batter.
fill each muffin cup 3/4 full. sprinkle the batter with the remaining sugar.
bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. transfer pan to a wire rack to cool for 10 minutes. serve warm.