These easy plant-based muffins use fresh or frozen blueberries and a simple one-bowl batter. A short rest in the tin helps them set before they are moved to a rack.
Ingredients
- 250g Self-raising flour
- 120g Caster sugar
- 1 tsp Baking powder
- 180ml Unsweetened plant drink
- 75ml Rapeseed oil
- 1 tsp Vanilla extract
- 1 tsp, finely grated Lemon zest
- 150g, fresh or frozen Blueberries
- 1 tsp, for coating the berries Plain flour
Method
- Heat the oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.
- Whisk the self-raising flour, sugar and baking powder together in a large bowl. In a jug, mix the plant drink, rapeseed oil, vanilla and lemon zest.
- Pour the wet ingredients into the dry ingredients and fold just until combined; a few small lumps are fine. Toss the blueberries with the plain flour and fold them through gently.
- Divide the mixture between the cases, filling each about two-thirds full. Bake for 20–22 minutes until risen, lightly golden and a skewer through the centre comes out clean.
- Leave the muffins in the tin for 5 minutes, then transfer to a wire rack and cool for at least 10 minutes before eating.
Allotment tip
Do not overmix the batter or the muffins can turn dense. When using frozen berries, fold them in frozen and bake immediately.
Ingredient swaps
Replace up to half the blueberries with raspberries or chopped strawberries. Use soy or pea drink instead of oat drink if preferred.
Allergens: Wheat (gluten) in the flour. Some plant drinks contain soya or oats; check their labels.
Storing leftovers
Cool fully before storing in an airtight container. Freeze any muffins you will not use soon; thaw at room temperature and do not refreeze once thawed.