Cooked - Vegan Blueberry Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Blueberry Muffins

10.0

250 g (2 cups) plain (all-purpose) flour

150 g (¾ cup) caster sugar (or granulated)

2 tsp baking powder

½ tsp salt

240 ml (1 cup) unsweetened non-dairy milk (soy is best but any will work)

80 g (⅓ cup) non-dairy yogurt (I used the Coconut Collaborative)

60 ml (¼ cup) sunflower oil or another mild flavoured oil of choice

1 tsp cider or white wine vinegar (you can use lemon juice if you don't have vinegar)

2 tsp vanilla extract

180 g (6 oz/1 ¼ cups) fresh or frozen blueberries

1 Tbsp plain (all-purpose) flour

Preheat the oven to 220°C/425°F/gas mark 7. Line a 12 hole muffin tin with 10 paper muffin cases.
Whisk together the flour, sugar, baking powder and salt in a large bowl until well combined.
In a separate jug whisk together the milk, yogurt, oil, vinegar and vanilla extract until smooth.
Mix the blueberries with the Tbsp of plain flour and shake off the excess.
Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.
Add two thirds of the blueberries and gently fold them through.
Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved blueberries over the top of each one.
Bake for five minutes then turn the oven down to 190°C/375°F/gas mark 5 and bake for a further 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean (apart from blueberry juice).
Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.

Course🥞Breakfast

Diets🌱Vegan...

Category🧁Muffin

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created last week

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