Blueberry muffins
https://www.rainbownourishments.com/vegan-blueberry-muffins/
Prep time = 30 min
Cook time = 25 min
Hardware
- Muffin tray (12 holes)
- Large Bowl
- Oven
- Decent counter top space
Ingredients
Dry ingredients
- Plain flour (290 g)
- Granulated sugar (150 g)
- Baking powder (3 tbsp)
- Lemon zest (2 tsp)
- Cinnamon (1/2 tsp)
- Salt (1/8 tsp)
Wet ingredients
- Plant milk (250 g)
- Neutral oil (125 g)
- Apple cider vinegar (1 tbsp)
- Vanilla extract (1 tsp)
- Blueberries (fresh or frozen) (260 g)
Topping
- Brown sugar (2 tbsp)
- Pecans (75 g) (Optional)
Method
Making the batter
- Preheat the oven to 180°C. Line a muffin/cupcake tray with muffin liners (note 4 for jumbo muffins).
- Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps and the ingredients are well combined.
- Add all of the wet ingredients to the bowl (except the blueberries) and mix until just combined. Add most of the blueberries to the muffin batter (reserve a handful for the topping). Use a spatula or spoon to carefully fold through.
- Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin.
Decorating and baking
- Optional: Scatter the remaining blueberries, crushed up pecans, and raw demerara sugar on top.
- Bake the muffins in the oven for around 25 minutes if you used fresh blueberries or 30 minutes if you used frozen blueberries. If you insert a toothpick into a muffin, there shouldn't be any wet batter on it, though some crumbs are fine (note 5).
- Cool the muffins in their tray for 10 minutes then allow then to cool on a wire rack. Sprinkle extra demerara on top if desired.
- Enjoy the muffins warm with vegan butter or at room temperature! Store the muffins in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy sugar topping will soften after 1 day.
