This vegan blueberry muffin recipe produces muffins that are soft and fluffy on the inside and crunchy on top! Brimming with fresh fruit, these are simple easy to make and taste great straight from the oven.
- 2 cups Self Raising Flour
- 1 tsp baking powder
- 3/4 cup light brown sugar
- 1 cup soya milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups blueberries
- 1/2 tsp salt
1. Preheat your oven to 200C/180C in fan oven/gas mark 6 or 400F.
2. Mix together your soya milk, oil and vanilla. Set aside for 5 minutes.
3. In a separate bowl, add all the dry ingredients.
4. Add your wet mixture to your dry mixture and mix until fully combined.
5. Fold your blueberries into your mixture.
6. Line a muffin tray with paper cases.
7. Spoon mixture into the cases.
8. Bake in the oven for 15-20 minutes. Muffins are ready when skewer inserted into the middle comes out clean.
- Pre-mix your wet ingredients and let sit for 5 minutes: It'll look gross, like a pile of curdled milk but trust me that is how it should look.
- Don’t over mix: Overmixing your cake batter takes out all the air, so stop mixing once all ingredients are fully combined.
- Fill your cupcake cases almost to the top. You'd think that's too much but they rise upwards and it helps create a beautifully domed muffin.
- Try with other fruits: This vegan blueberry muffin recipe also lends itself well to other ingredients, try replacing the blueberries with raspberries or even vegan chocolate chips. Trust me, you'll thank me later.
- Handle with care. Make sure to fold blueberries in carefully otherwise you'll end up with mushy berries with too much liquid.
Serving: 1g | Calories: 193kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 424mg | Fiber: 1g | Sugar: 13g