Blueberry Muffins

I just love it when a kitchen experiment goes right the first time! Especially when your craving is not willing to wait 3 or 4 attempts AND a shop bought version just won’t do PLUS part of your craving is to create something as well as eat it so an already tried and trusted recipe just won’t do!

So these were the result of my Blueberry Muffin craving experiment. They were absolutely incredible. They were gone within an hour of coming out of the oven. So delicious and light at the same time, just how a blueberry muffin should be!

Makes 8 muffins


35g vegan margarine , soft
120g caster sugar
2tbsp sunflower oil
1 egg replacer
180ml soya milk mixed with 1tbsp lemon juice and left to curdle
200g plain flour
1/2 tbsp baking powder
1/2 tsp baking soda
pinch salt
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
zest of one small orange
130g fresh or frozen blueberries


  • Preheat oven to 190c/375F. Line a muffin tin with paper cases.
  • In a bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a seperate bowl, cream together the margarine and sugar until light and fluffy.
  • Beat the egg replacer into the creamed mixture, followed by the vegetable oil and the vanilla extract.
  • Add the curdled milk and flour mix alternately into creamed mixture (flour, milk, flour, milk, flour). Stir just until all the flour in moistened, don’t beat or overmix, the batter should be lumpy!
  • Stir in the blueberries gently until evenly distributed.
  • Divide batter evenly among the muffin tin.
  • Bake for 20 minutes, until risen and golden and a skewer inserted into the middle comes out without wet batter.
  • Leave to cool on a wire rack but they are delicious still warm!

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