Bejewelled with blueberries, with a slight chewiness from the oats and a hint of lemon - the classic muffin recipe veganised for the perfect baked treat.
- 75 g blueberries
- 75 g non-dairy spread
- 15 g vegetable oil
- 50 g caster sugar + 2 tbsp for sugar syrup
- 50 g light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 150 g self-raising flour
- 60 ml non-dairy milk
- 1 tbsp lemon juice
- 1 lemon, zest of
- 30 g jumbo oats
Preheat the oven to 180 degrees C. Prepare a muffin tray by lining it with 8 muffin cake cases.
Prepare the blueberries by poaching them in sugar syrup. Add 60ml water and 2 tbsp sugar to a saucepan and heat on medium until the sugar has dissolved. Add the blueberries (75g), turn down to low heat and poach for 2 minutes max until they have softened slightly. Then remove from the heat, strain off the liquid, rinse in cold water and set aside to cool slightly.
Beat the spread (75g), oil (15g), caster sugar (50g) and light brown sugar (50g) together until combined and fluffy and then add in the vanilla extract (1 tsp). Sieve together the baking powder (1/2 tsp) and flour (150g) before adding to the wet mixture. Add the milk (60ml), lemon juice (1 tbsp) and zest of 1 lemon and stir until well combined.
Measure out the oats (30g) and add to the batter with the blueberries. Gently stir everything together with a spatula. The blueberries tend to split slightly and turn the batter into a purple marble but this means they will be the perfect gooey texture when baked.
Spoon the batter into the cake cases until each is about 2/3 full, around 2 heaped tablespoons.
Bake in the oven for 12-15 minutes until golden brown and a cocktail stick comes out clean.
Allow to cool slightly in the tin before transferring the muffins to a cooling rack. When completely cool they are ready to serve.