Name: Vegan blueberry muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 300g plain flour; 175g golden caster sugar; 2 tsp baking powder; ½ tsp bicarbonate of soda; 125ml groundnut oil; 200ml soy milk; 2 tsp apple cider vinegar; 1 large banana mashed; 1 tsp vanilla extract; 175g blueberries; demerara sugar for sprinkling

Fresh blueberry muffins on a cooling rack

300g plain flour
175g golden caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
125ml groundnut oil
200ml soy milk
2 tsp apple cider vinegar
1 large banana
mashed
1 tsp vanilla extract
175g blueberries
demerara sugar
for sprinkling

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Mix together the flour, caster sugar, baking powder and bicarb with a pinch of salt in a large bowl. Whisk the oil, milk, vinegar, banana and vanilla in a jug. Pour into the dry mixture and stir to combine. Add the blueberries and mix again.
step 2
Divide between the muffin cases, sprinkle the tops with demerara sugar and bake for 25 mins until risen and golden. Cool for 5 mins in the tin then transfer to a wire rack to cool completely before serving.