This is a really good basic vegan muffin recipe – the muffins rise well and the texture and taste is very similar to regular muffins made with eggs. They also come away easily from the muffin cases, which is a plus. I made them pretty much as instructed, but next time I’ll try substituting the cider vinegar for lemon juice, as you need a lemon anyway for the zest.
Ingredients (makes 12 muffins)
- 1 C oat or soy milk (I used oat)
- 1 tsp apple cider vinegar
- 2 C flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 C plus 2 T granulated sugar
- 1/4 C plus 2 T vegetable oil
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 1/2 – 2 C blueberries
Method
Put the muffin cases in a muffin pan and preheat the oven to 200 degrees celcius (fan)
Put the oat milk and vinegar in a small jug and leave to the side. Mix together the flour, baking powder and baking soda in a large bowl, , and then mix together in another jug the sugar, oil, vanilla extract and lemon zest. Add the milk mixture to the oil mixture, and then add this to the flour mixture, folding in gently to combine. Add the blueberries and again gently combine, being careful not to over mix. It doesn’t matter if the mixture is lumpy.
Divide the mixture into the 12 muffin cases and then put on the middle shelf of the oven to cook for 15-18 minutes. I turned them halfway through cooking so that they browned evenly.
Recipe adapted by Nadia from ‘My Darling Vegan’ website
