Vegan Blueberry Muffins







Zest of 1 lemon
½ teaspoon salt

0,70 deciliter olive oil
1 teaspoon vanilla sugar

2, 30 deciliter soy milk

270 g all-purpose flour

40 grams of granulated sugar

3 teaspoons baking powder
1 teaspoon apple cider vinegar
200 grams of fresh blueberries
Preheat the oven to 190˚C
 Line up a muffin tin with baking cups and set aside
Combine soy milk and apple cider vinegar in a bowl
Set the bowl aside to allow the milk to curdle
In another bowl, combine flour, baking powder, band salt 
Set this bowl aside as well
In yet another bowl, combine sugar, oil, lemon zest, and vanilla sugar
Add the soy milk-vinegar mixture into the bowl and stir until combined 
Now mix in the dry ingredients  as well and stir until well combined 
Time to pour in the blueberries and mix around
Spoon the dough into the muffin tins 
Bake for the muffins 20-25 minutes 
Take them out of the oven 
To get the best result, allow muffins to cool before removing from pan

Bon appetite! 

Emma xx

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