Vegan Blueberry Muffins

Ingredients

For 12 portions

• 🌾 300g flour
• 🍚 10g baking powder
• 🧂 3g bicarbonate of soda (baking soda)
• 🧂 2g salt
• 🍚 170g sugar
• 🥛 260ml soy drink
• 🍋 20ml lemon juice
• 🏺 100ml sunflower oil
• 🥄 5ml vanilla extract
• 🫐 200g blueberries

Method

1. Heat the oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.
2. Stir the lemon juice into the soy drink and leave for 5 minutes, until it thickens slightly.
3. Mix the flour, baking powder, bicarbonate of soda, salt and 150 g of the sugar in a large bowl.
4. Whisk the oil and vanilla into the soy drink, pour into the dry ingredients and fold together with a few strokes, until just combined. A few lumps are fine.
5. Gently fold in the blueberries, then spoon into the cases, filling them nearly to the top. Sprinkle with the rest of the sugar.
6. Bake for 22 to 25 minutes, until well risen, golden and a skewer comes out clean.
7. Cool in the tin for 5 minutes, then move to a wire rack.