These Vegan Blueberry Muffins are fluffy, moist and packed full of fresh blueberries.

Refined sugar-free, dairy-free and deliciously tasty.

You’re going to love how quick and simple they are to make in one bowl – so less clean up!

Equipment

• 1 Measuring Jug
• 1 Large Bowl

Ingredients

• 190 grams All Purpose Flour (You can also use wholemeal flour)
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 150 grams Coconut Sugar
• 250 mls Plant Milk (Soy, almond, oat or coconut milk work in this recipe)
• 40 mls Coconut Oil
• 1 tbsp Apple Cider Vinegar
• 1 Lemon (Juice & Zest)
• 1 tsp Vanilla Extract
• 150 grams Fresh Blueberries
• 1 tsp Ground Cinnamon
• 1 tbsp Cornstarch

Instructions

1. Preheat the oven to 180 C. Line a standard muffin pan with liners and spray them lightly with oil.
2. Make your buttermilk – Add the plant milk and apple cider vinegar to a measuring jug and mix well. Then leave to one side for it to curdle.
3. Wash and dry your blueberries and coat with one tablespoon of flour and set aside.
4. In a large mixing bowl, mix together all of your dry ingredients – plain flour, coconut sugar, ground cinnamon, baking powder, salt and cornstarch.
5. Add in the buttermilk, melted coconut oil, lemon juice, lemon zest and vanilla. Gently mix together but do not over mix.
6. Fold in your fresh blueberries.
7. Add the batter to your muffin liners – leaving around 1/3 free at the top.
8. Sprinkle a little coconut sugar on the top before placing on the middle shelf in your oven.
9. Bake for 26 – 30 minutes. Or until the tops are golden brown, and a toothpick comes out clean.
10. Leave them to cool for 10 minutes in the muffin tin before removing to cool fully on a cooling rack.