Blueberry Muffin Recipe

This weekend I found some blueberries in the fridge that needed using up, and was inspired to try to make some muffins! I adapted the "Fuss Free Vegan" recipe so that the measurements were in UK units and added a couple of things .

This recipe made 12 medium sized muffins, and less than an hour to make! You wouldn't be able to tell they were made without dairy, so these are perfect for vegans and omnis alike.

Ingredients

• 190g plain flour
• 150g caster sugar
• 2 TSP baking powder
• Pinch of salt
• 1 TSP cinnamon
• 110g vegetable oil
• 160ml oat milk (or other milk alternative)
• 2 TSP vanilla extract
• 1 TSBP lemon
• 150g blueberries

Method

1. Preheat the oven to 200°C

2. Mix the flour, sugar, baking powder, cinnamon, and salt in a bowl. (A whisk may help get any lumps out of the flour!)

3. In a seperate bowl, mix the oil, milk, vanilla essence and lemon juice. 

4. Add the wet ingredients to the dry ones, and gently mix.

5. Add the blueberries, and gently stir the mixture until everything is combined.

6. Equally split the mixture between 12 cases.

7. Bake for 10-15 minutes until golden brown. A knife should come out clean if speared in the centre of the cake.

8.Sprinkle with icing sugar to serve