Units
Scale
Ingredients
- 170 g blueberries (fresh or frozen *see notes)
- 240 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 65 g oat milk
- 1 tsp lemon juice
- 70 g vegan salted butter (melted)
- 115 g granulated sugar
- 184 g thick vegan yoghurt (greek-style)
- 1 –2 tbsp blueberry jam or conserve
- coarse sugar (for sprinkling over the muffins)
Instructions
- Pre-heat Pre-heat the oven to 190°C/374°F and grease the muffin pan with a little butter. Make sure you grease the insides and the top too!
- Mix The batter: Start with the vegan buttermilk, by combining the oat milk and lemon juice together. Set aside. Toss the blueberries with 20g of the flour, this will prevent the blueberries from sinking when they bake! In a medium bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk together the vegan butter, vegan yoghurt and granulated sugar. Mix in the vegan buttermilk. Add the dry ingredients, and fold until mostly combined. Add in the blueberries tossed with flour and all the excess flour. Fold until combined. Add in a few dollops of blueberry jam over the batter. Mix together 2-3 times more.
- Bake Baking: Transfer batter into the greased muffin tins, top with a little sugar and bake for 20-25 minutes! Then, reduce the temperature to 218°C/425°F and bake for 5-10 minutes or until golden on top. Insert muffins with a toothpick to check if it's cooked.
- Serve Final touches: Serve warm, with a little vegan blueberry butter. **Recipe in notes.
Notes
* If using frozen blueberries, toss them with the flour just before adding them to the batter. You do not want the blueberries to thaw!!
** Blueberry butter recipe:
1/4 cup vegan butter or margarine combined with 2 tbsp blueberry jam or conserve.
Nutrition
- Calories: 289
Find it online: https://cookingwithparita.com/recipe/blueberry-muffins/