Blueberry Muffins (Dairy and Egg Free)

It's been a while since my last post, had a few experimental bakes which I'll be posting the results and recipes of hopefully this week.

So, blueberry muffins. My husband was always mad on the one's I made pre-vegan so I stuck with the same recipe but used an egg replacer and soya milk instead.

These are very moist and squishy. I like a LOT of blueberries in my cakes so if you're not mad on them I'd advise using 200-250 grams instead of the 350g I've put on the recipe.

Okay, let's get to it

You will need: a 12- cup muffin tin or 2 6-cup tins and 12 Muffin cases

Pre-heat your oven to 200C/ Gas 6

Ingredients

• 360g plain flour
• 120g sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs worth of replacer (Orgran or other)
• 110g Vitalite or other non-dairy butter, melted (pop it in the microwave for 30 seconds)
• 350ml soya milk
• 2 teaspoons vanilla essence
• 350g fresh blueberries

Method

Mix the flour, sugar, baking powder and salt into a bowl.

In a small bowl mix your egg replacer according to packet instructions.

In a larger bowl pour your egg replacer, melted butter, milk and vanilla and stir to combine.

Make a well in the dry ingredients and pour in the wet mixture. With a large spoon, stir just until the flour is moistened, not until smooth.

Fold in the blueberries.

Put your muffin cases into the tin/s. Spoon the batter into the cases, just over two thirds full.

Bake for 20-25 minutes until the tops are springy and a cocktail stick comes out clean.

Let cool in the tins for 5 minutes before placing on a cooling rack.

Leave them at least an hour to cool before eating, the blueberries tend to stick to the muffin cases while warm.