Vegan blueberry muffins
Light and fluffy blueberry muffins with a light crunchy topping. An easy two bowl recipe that is great to make when you want to bake something quick and simple.
Servings: 7 muffins
Ingredients
- 250 g plain flour
- 3 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- Good pinch of salt
- 140 g golden caster sugar
- 120 mls oat milk
- 60 mls freshly squeezed lemon juice roughly from 1 small lemon
- 80 mls olive oil
- 1 teaspoon vanilla
- 150 g frozen blueberries reserving a handful to decorate the muffins
- 1 teaspoon demerara sugar
Instructions
- Pre heat the oven to 220°C/ fan 200°C / Gas 7.
- Line a muffin tin with 7 muffin cases.
- Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Stir in the caster sugar and salt.
- In a jug, add the oat milk, lemon juice, olive oil, vanilla and whisk.
- Make a well in the dry ingredients and pour in the wet. Mix until the mixture is just combined and there is no flour visible. Then gently fold in the frozen blueberries.
- Spoon the mixture into the muffin cases, leaving a 1/2 cm gap from the top of cases.
- Dot over the remaining berries and sprinkle the tops with demerara sugar.
- Bake for 5 minutes at 220°C/ fan 200°C / Gas 7. Then reduce the heat to 200°C/ 180°C fan/ Gas 6 and bake for 15 minutes.
- Insert a toothpick and check to see it comes out clean. The muffins should be a beautiful golden brown. Allow the muffins to cool in the tin for 5 minutes then remove and allow to cool completely on a wire rack.
Notes
This recipe is easily doubled if you are looking to bake for a larger crowd.