Vegan Blueberry Muffins

Vegan blueberry muffins – these easy eggless and dairy-free muffins are perfectly light, soft, tender and fluffy with a sweet vanilla flavour and plenty of juicy blueberries.

The perfect snack!

Prep Time:
10 minutes

Cooking Time:
20 minutes

Makes:
10 muffins

Ingredients:

• 250g Plain flour
• 150g Caster sugar
• 2 tsp Baking powder
• ½ tsp Salt
• 240ml Unsweetened non-dairy milk (soy is best but any will work)
• 80g Müller Vitality Plant Based Thick & Creamy yogurt alternative
• 60ml Sunflower oil
• 1 tsp Cider or white wine vinegar
• 2 tsp Vanilla extract
• 180g Fresh or frozen blueberries
• 20g Oats (optional topping)

Method:

1. Preheat the oven to 220°C/425°F/gas mark 7. Line a 12 hole muffin tin with 10 paper muffin cases.
2. Whisk together the flour, sugar, baking powder and salt in a large bowl until well combined.
3. In a separate jug whisk together the milk, Müller Plant Based Thick & Creamy yogurt alternative, oil, vinegar and vanilla extract until smooth.
4. Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps are fine. Be careful not to over-beat the batter.
5. Add the blueberries and gently fold them through.
6. Divide the batter between the muffin cases, then top each one with oats if using.
7. 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).
8. Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.

Recipe developed by Louise Wagstaffe, Delicious by Designs