Dr Vica's Vegan Kitchen

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Quick Vegan Blueberry Muffins

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Quick Vegan Blueberry Muffins

This is a very simple favourite, perfect for a summer breakfast
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Prep Time 20 minutes
Cook Time 20 minutes
Rest time 10 minutes
Total Time 50 minutes
Servings: 18 muffins
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Bowl
  • 260 grams Self-raising flour
  • 100 grams caster sugar
  • 150 grams blueberries (washed)
  • 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
Jug
  • 100 ml Sunflower oil or another flavourless oil such as groundnut
  • 225 grams soy-based vegan yoghurt
  • 120 ml soya milk
  • 1 tsp vanilla essence
  • 1 tbsp Apple cider vinegar

Equipment

  • 1 jug
  • 1 bowl
  • 1 or 2 Muffin/cupcake trays (I used cupcake trays and got around 18 muffins from this recipe)
  • 18 Cupcake/muffin cases

Method
 

Prep
  1. Put the oven on 180℃ (fan oven)
  2. Line the muffin tins with muffin cases , if you feel up to it – grease each one with oil to make it easier to take the muffin out when eating
Making the muffins
  1. Mix all the Bowl ingredients and give them a good stir with a metal spoon
  2. Mix all the Jug ingredients and give them a stir
  3. Pour the Jug mixture into the bowl and use a metal spoon to mix the ingredients. The mixing is more akin to traditional folding, do not mix vigorously or use an electric mixer
  4. Fold in the blueberries
  5. Divide the mixture between the muffin cases, filling each one up to about two thirds
Baking
  1. Bake in the oven for 20 minutes
  2. Take the muffins out of the trays and onto a wire rack for 10 mins so they don’t end up with a soggy bottom

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