Published: Updated: Author: The Little Blog of Vegan
Influencer recipe
38m
19m
19m
Makes 11
Easy
About the Vegan Muffins
If you're on the look out for your next plant-based bake, look no further. These deliciously fruit-filled muffins are top tier accompanyment to your lunch-break coffee or a tea-time treat. The Little Book of Vegan's traditional blueberry muffins are juicy, sweet and bursting with fresh blueberries. She has added a sprinkle of chia seeds in each plant-based muffin for added texture, antioxidants and omega-3 fatty acids for a completely delicious way of getting all that good stuff in.
The Little Book of Vegan has plenty more perfect plant-based recipes waiting for you to discover. Why not use your leftover blueberries to fill up some Vegan Mixed Berry Parcels or take on a total teatime classic with her moist, moreish Plant based Victoria Sponge Cake - a staple bake to master for Jubilee.
*Once cool, store in a sealed container in the fridge. Leave at room temperature for 15 minutes before serving. Serve with extra yogurt, blueberry compote or just as they are. Best enjoyed within a few days of making.
12 ingredients6 steps
Vegan Recipes
Vegetarian
Method
Step 1
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line 2 muffin tins with muffin cases.
Step 2
In a bowl, combine the flour, caster sugar, baking powder, bicarbonate of soda and chia seeds.
Step 3
In a separate bowl, combine the milk, yogurt, oil, lemon juice and vanilla extract.
Step 4
Pour the wet ingredients into the dry and mix until combined, but don’t over-mix! Fold in almost all of the blueberries (about 1 cup).
Step 5
Fill the muffin cases three-quarters full with the batter. Scatter the remaining blueberries on top of the muffins and gently press down. Place in the centre of the oven and bake for 15–20 minutes, or until a skewer inserted into the centre comes out clean and the muffins are golden brown in colour.
Step 6
Once baked, place on a cooling rack and leave to cool.
Ingredients
MetricImperial
For the muffins
260gAllinson's Self Raising Flour
150gSilver Spoon Caster Sugar
1 tspBaking powder
1/4 tspBicarbonate of soda
1 tbspChia seeds
240mlPlant-based milk
100gPlant based yoghurt
60mlSunflower Oil
1 tspLemon Juice
2 tspNielsen-Massey Vanilla Extract
150gFresh blueberries
a dollopBlueberry compote/jam (to serve/optional)
Utensils
Muffin tray
Muffin cases
Bowl
Wooden spoon
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