Vegan Blueberry Muffins
Dreamy blueberry muffins with a crunchy oat crumble topping.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 75 g caster sugar
- 128 g whole wheat flour (should equal about 1 cup of flour)
- 128 g plain flour (should equal about 1 cup of flour)
- 2½ tsp baking powder
- ¼ tsp salt (PLUS an extra pinch of salt on top of that)
- 210 ml oat milk (or other plant milk)
- 20 ml lemon juice (from lemon concentrate or juiced from a lemon)
- 65 ml olive oil (should equal about 1/3 cup of oil)
- 175 g blueberries (whole)
- 25 g blueberries (mashed)
- 10 g brown sugar (can be substituted for white sugar)
- 40 g oats
- 2 tsp olive oil
- ½ tsp cinnamon
Instructions
- 1
Sift your dry ingredients, add to bowl and whisk. Make sure to whisk super well – you don’t want for salt or baking powder to be concentrated in just one part but perfectly evenly distributed throughout the mixture.
- 2
Combine all your wet ingredients (oil, lemon juice, vegan milk) in a separate bowl.
- 3
In another smal bowl, mash 25g of your blueberries until smooth using a fork. You can even put them in the microwave to make the mashing easier.
- 4
Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.
- 5
Whisk until combined, but no need to over-whisk. Grab your whole blueberries and chuck them over your mixture. Stir again, so that all your blueberries are distributed as evenly as possible throughout the mixture.
- 6
Time to prepare the oat crumble topping. Simply mix oats, brown sugar, cinnamon and oil.
- 7
Now comes the fun, final bit. Line your muffin tray with paper liners. Use a spoon to fill the tin with your muffin mixture. Fill all the way to the top and then sprinkle over the oat topping.
- 8
Pop them into the oven for 30-35 minutes at 180°C/356°F.