Blueberry Muffins

March 08, 2022

An easy vegan blueberry muffin recipe, so fluffy, so juicy, so delicious. Simply whip the dry ingredients with the wet and you have yourself the perfect blend of ingredients to quickly whip up this delicious breakfast treat or snack! We finished 12 in record time, we advise making double the batch so you have enough! 

The Ingredients: 

• 250g plain flour (can be substituted for gluten free flour) 
• 150g caster sugar
• 2 tsp baking powder 
• 1/4 tsp salt
• 240ml unsweetened non-dairy milk - we used Oatly Oat Milk 
• 80g non-dairy yogurt - we used Alpro
• 60ml sunflower oil
• 1 tsp lemon juice 
• 2 tsp vanilla extract 
• 180g fresh blueberries 
• 1 Tsp plain flour to dust blueberries.  

The Method:

• Preheat the oven to 220°C
• Whisk together the dry ingredients, flour, sugar, baking powder and salt
• In a jug, mix up the wet ingredients, milk, yogurt, oil, lemon juice, vanilla extract 
• Lightly dust the blueberries with 1 Tsp on flour to remove the moisture.  
• Pour the wet ingredients in the the dry ingredients, be sure to not over mix - ensure you are left with a smooth mixture. 
• Add in 3/4 of the blue berries evenly, they might smash about and lose some colour but they will give a beautiful flavour. 
• Using an ice-cream scoop, dollop in the cake mix into the muffin tins. 
• With the remaining blueberries, decorate the tops of the muffins 
• Bake for 5 mins at 220°C, lower the head to 190°C and bake for a further 15 minutes. 
• Sit down, take a moment and ENJOY.

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