It’s been a long time since I’ve baked anything so I thought I’d come at you today with something easy but tasty: Vegan Blueberry Muffins
My favourite thing about muffins is that they are basically cake/cupcakes that is socially acceptable to eat for breakfast. If I say that I’m eating cake for breakfast, some people might give me the side eye. But muffins? That’s totally fine.
I love them.
Vegan Blueberry Muffins
Ingredients:
1 1/2 cups of flour
1/2 cup of sugar
1 teaspoon of salt
2 teaspoons of baking powder
1 teaspoon of vanilla extract
juice of half a lemon
3/4 cup of almond milk
1/4 cup of vegetable oil
1 cup of blueberries + 1 teaspoon of flour
Instructions:
Preheat your oven to 180 C and grease your muffin tin.
In a large bowl, mix together all your ingredients except for the blueberries. Mix everything together until it’s all thoroughly combined and the batter is loose.
Then toss your blueberries in the 1 teaspoon of flour and fold them in to the batter.
Divide your batter up in your muffin tin and bake for approximately 30 minutes or until golden brown.
Are you as made for muffins as I am?
If you enjoyed this recipe, you might also like:
gluten-free, vegan lemon chia seed cake
vegan peanut butter blondies
vegan chocolate cake
vegan zucchini bread
vegan flapjacks
vegan chocolate beetroot cake
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