Tuesday, 7 November 2017

Vegan Blueberry Muffins

So... long time no post! 

A lot of things have changed since I was last uploading. Firstly, a big strain on my time and ability to bake has ended, and that's University! Despite having some bumps along the road, I managed to scrape (the bowl - pun intended) through and achieve a BSc (Hons) Psychology! 


Vegan Blueberry Muffins

I know there's no excuse for my lack of posts this last few years, but I'm really hoping I'm able to get back into the swing of things and back into baking and posting more often! So if anyone's hung around long enough, I hope I can make it up to you :D

Another big (ish) change in my life is that at the beginning of the year I became vegan/ plant based! I had been vegetarian for some time before so it just felt like the most natural progression. This however meant that I'd need to adapt my baking and discover life without eggs or dairy! Whilst I haven't found anything that difficult yet I will be sure to document any problems I have along the way!

So, without further ado, I introduce my recipe for vegan blueberry muffins! I hope you enjoy and make sure you send me any photos on instagram if you make them! 


Vegan Blueberry Muffins

Vegan Blueberry Muffins


Total time: 30-45 Minutes
Yield: 12 Muffins
Ingredients
  • 285g Plain Flour
  • 3 Tsp Baking Powder
  • 200g Caster Sugar
  • Pinch of Salt
  • 225-250ml Vegan Buttermilk*
  • A Few Drops Vanilla Extract
  • 65g Coconut Oil (Solid, at room temperature)
  • 1 Large Banana
  • 150g Blueberries
Cooking Directions
  1. Begin by preheating your oven to 180 degrees, and lining a muffin pan with cases.
  2. Sift together the plain flour, baking powder, salt and caster sugar, mixing to combine.
  3. To this dry mixture add the buttermilk, mashed banana, vanilla extract and coconut oil, mixing well to remove any lumps.
  4. Gently add the blueberries to the mixture, folding them through, reserving a handful of blueberries.
  5. Spoon the mixture into the muffin cases evenly, then add a few of the reserved blueberries to the top of the mixture. If you wish, sprinkle caster sugar over the mix to give the top of the muffins a "crunch" (as I did).
  6. Bake for 25-30 minutes, or longer depending on your oven and whether a skewer inserted in the muffins comes out clean.
*(made by mixing this 225ml of Unsweetened Soy Milk (or other plant milks) with a tablespoon of lemon juice and allowing to sit a few minutes until it curdles)



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