These muffins are soft, light and sweet, and go extremely well with a cuppa. They don’t take long to prepare and are easy to make. You can substitute blueberries for any other berry you like.
Preparation Time: 30 – 40 Minutes
- 240g flour
- 1 tbsp baking powder
- 213g sugar
- 1/2 tsp salt
- 240ml almond milk
- 118ml vegetable oil
- 1 tsp vanilla extract
- 150g blueberries
In a large bowl stir together the flour, baking powder, salt and light brown sugar.
Add the almond milk, oil, vanilla and the blueberries.
Spoon the mixture evenly into a greased muffin tin and bake it for 16 minutes at 200C or until a fork comes out clean.
This recipe comesfrom Essential Vegan at http://essentialvegan.co.uk