Vegan blueberry muffins
- Janine Ratcliffe
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Serves 12
Easy
Prep: 15 mins
Cook: 25 mins
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Make the most of fresh ripe blueberries in this light and fluffy plant-based muffin
Vegan
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Try our vegan blueberry muffins, then try vegan vanilla cheesecake, vegan banana bread, or vegan lemon sheet cake.
Vegan blueberry muffins recipe
Ingredients
Nutrition
-
300g plain flour
-
175g golden caster sugar
-
2 tsp baking powder
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½ tsp bicarbonate of soda
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125ml groundnut oil
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200ml soy milk
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2 tsp apple cider vinegar
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1 large banana
mashed
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1 tsp vanilla extract
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175g blueberries
-
demerara sugar
for sprinkling
Nutrition: per muffin
- kcal257
- fat10g
- saturates2g
- carbs37g
- sugars17g
- fibre1g
- protein3g
- salt0.4g
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Method
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step 1
Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Mix together the flour, caster sugar, baking powder and bicarb with a pinch of salt in a large bowl. Whisk the oil, milk, vinegar, banana and vanilla in a jug. Pour into the dry mixture and stir to combine. Add the blueberries and mix again.
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step 2
Divide between the muffin cases, sprinkle the tops with demerara sugar and bake for 25 mins until risen and golden. Cool for 5 mins in the tin then transfer to a wire rack to cool completely before serving.
More vegan baking recipes
Authors
Janine RatcliffeFood director
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