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!
Servings 10 muffins
Ingredients
- 250 g (2 cups) plain (all-purpose) flour
- 150 g (¾ cup) caster sugar (or granulated)
- 2 teaspoon baking powder
- ½ teaspoon salt
- 240 ml (1 cup) unsweetened non-dairy milk (soy is best but any will work)
- 80 g (⅓ cup) non-dairy yogurt (I used the Coconut Collaborative)*
- 60 ml (¼ cup) sunflower oil or another mild flavoured oil of choice**
- 1 teaspoon cider or white wine vinegar (you can use lemon juice if you don't have vinegar)
- 2 teaspoon vanilla extract
- 180 g (6 oz/1 ¼ cups) fresh or frozen blueberries***
- 1 tablespoon plain (all-purpose) flour
Instructions
- Preheat the oven to 220°C/425°F/gas mark 7. Line a 12 hole muffin tin with 10 paper muffin cases.
- Whisk together the flour, sugar, baking powder and salt in a large bowl until well combined.
- In a separate jug whisk together the milk, yogurt, oil, vinegar and vanilla extract until smooth.
- Mix the blueberries with the tablespoon of plain flour and shake off the excess.
- Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.
- Add two thirds of the blueberries and gently fold them through.
- Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved blueberries over the top of each one.
- 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).
- Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- *The yogurt helps to keep them nice and moist, with a light, fluffy texture. I use a thick coconut yogurt but any kind will work; ideally it should be unsweetened but if you’ve only got sweetened yogurt you can just reduce the amount of sugar in the batter very slightly.
- **If you use coconut oil it should be melted and your milk and yogurt MUST be at room temperature or slightly lukewarm otherwise the oil may resolidify.
- ***Both fresh and frozen blueberries work well. If using frozen do not defrost them first, add them straight from the freezer and fold them through very carefully to avoid colouring the batter.