Blueberry muffins

Vegan blueberry muffins

Juicy berries and a crumble topping make these vegan treats something special

By , 17 December 2019

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Vegan blueberry muffins
  • Cook: 30 Mins
    plus cooling

  • Serves: 12

Nutritional Info
Each 60g serving contains
  • Energy

    683KJ

    163KCAL

    8%
  • Fat

    6.6g

    med

    9%
  • Saturates

    0.7g

    low

    4%
  • Sugars

    10.8g

    med

    12%
  • Salt

    0.26g

    med

    4%
of your reference intake.
Typical energy values per 100g: 1138kJ/272kcal.
Ingredients
  • 175g self-raising flour
  • 100g demerara sugar
  • 30g vegan sunflower spread
  • 20g porridge oats
  • 1tbsp poppy seeds
  • 1 banana, mashed
  • 75ml vegetable oil
  • 1tsp vanilla extract
  • ½tsp white wine vinegar
  • 100ml almond or other dairy alternative milk
  • Zest 1 orange
  • 1tsp baking powder
  • 125g blueberries
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with paper cases.

  • For the crumble topping, put 25g of the flour, 25g of the demerara sugar, the sunflower spread, oats and poppy seeds into a bowl. Rub in with your fingers until it resembles breadcrumbs.

  • For the muffins, beat together the banana, oil, vanilla, vinegar, milk alternative and the rest of the sugar. Stir in the rest of the flour, the orange zest, baking powder and blueberries.

  • Divide between the cases and sprinkle over the topping. Bake for 22-25 mins until the tops spring back to the touch. Cool for 10 mins in the tin, then finish cooling on a wire rack.