White plate with three blueberry muffins.

Blueberry Muffins!

Yum! Muffins, blueberries, light and fluffy, soft and cakey, breakfast, lunch, dinner or snacks! 😀 These are most definitely a winner in our house! This is a plant based recipe, so there’s no eggs needed and we’ve tried to use ingredients which are easy to find and you might even have in the house already (what do you mean you don’t use apple cider vinegar 😛 )!

You can use fresh blueberries or frozen (just be mindful of all that plastic packaging however you buy them – we have a few bushes and rather than eat them all straight off the plant, try to freeze some for later)! You could of course use another fruit – I’m thinking diced apple dusted with cinnamon before adding would be great, or raspberries, even chopped strawberries would work. Or… forget the fruit altogether and just use chocolate chips! 😛

Whatever you decide to use, the base recipe will stay the same but you might need to adjust the cooking time slightly (just keep an eye on them).

Eat these as they are or serve them warm with custard or ice-cream – well, why not! They store in an airtight container for around 5 days (or at least they would if you don’t eat them all at once)!

Here’s the recipe…

Blueberry Muffins

Light fluffy muffins studded with fresh blueberries.

Keyword: blueberries, muffins
Serves: 12 muffins
Created by:: Laurena @LifeDietHealth
  • 200 ml milk we used oatly
  • 60 ml natural yogurt we used soya
  • 1 teaspoons apple cider vinegar
  • 50 g butter
  • 150 g sugar
  • 1 teaspoons vanilla extract
  • 240 g plain flour
  • 3 teaspoons baking powder
  • 3/4 teaspoons bicarbonate of soda
  • pinch of salt
  • 200 g fresh blueberries (stalks removed)
  1. Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
  2. Cream the butter and the sugar, then add the vanilla. Whisk this into the yogurt mixture.
  3. Sieve in the flour with the baking powder, bicarbonate of soda and salt. Gently fold in until combined.
  4. Carefully mix the blueberries into the batter (reserve some for the tops if you like).

  5. Spoon into baking cases (top with more blueberries if you wish) and bake at Gas Mark 4 (350f / 180c) for 20-25 minutes. Remove from the tin and allow to cool.

  6. Enjoy!

So, who’s making these this weekend then? Drop me a note below and if you take photos of them, please tag them #LifeDietHealth or @LifeDietHealth so we can see your masterpieces! Thank you!

Speak soon

Laurena x


  • Eva Gallon 2nd February 2020 at 19:15

    Ooh these look lovely, Laurena. I may not be making any more sweet treats for a little while, I think I’ve overdone it recently ? but definitely one to keep in mind. And yes, I always use cider vinegar?

    • Laurena@LifeDietHealth 2nd February 2020 at 19:48

      Oh no… everything in moderation though? You’re not going all salad on me are you?!?I’ve just counted all the veg on my plate… 12! and 2 of them 2 ways too (oh & roasties)! What’s your main acv use… mine isn’t in food!?

  • Eva Gallon 3rd February 2020 at 00:13

    No, I won’t go completely salad on you?- speaking of which, I do like a butter lettuce and cucumber salad with plenty of ACV and EVOO. It’s simple but a classic for me. I may have had ‘some’ M&S Xmas shortbread that my mother-in-law insist I take with me…? Have a good week x

    • Laurena@LifeDietHealth 3rd February 2020 at 07:52

      Oops, I read butter and lettuce as two separate words? I’m not a fan of EVOO on my salad?unless it involves tomatoes then it’s okay! ACV yes though. Oh gosh, do you think MIL kept them just for you? Did you have mince pies too!?or were they long gone?! I’m guessing you’re back ‘home’ now?

      • Eva Gallon 3rd February 2020 at 09:09

        I was wondering whether to say ’round lettuce’ instead of butter?Having olive oil on my salad is part of my DNA haha. My mum used cider vinegar a lot growing up so I guess I’m used to it (and it’s supposed to be one of the ‘healthier’ ones☺). Mum-in-law is a typical Italian feeder Mama so she saves everything for us lol. Yes, back home now.

        • Laurena@LifeDietHealth 3rd February 2020 at 09:18

          Oh… I’m not sure my Mum even knows what it is now!?We only had malt vinegar at home (that was used in homemade dressings). What else did you take back with you?

  • Eva Gallon 3rd February 2020 at 00:15

    Oh, I meant to add I like adding ACV to lentils and grains (or any pulses really).

    • Laurena@LifeDietHealth 3rd February 2020 at 07:54

      Oh! You really do like your ACV! I must start using it more in savoury foods… it makes a fantastic hair conditioner!!!

  • Eva Gallon 3rd February 2020 at 09:12

    Yes, I’d heard that about using it on hair, I think I did it once or twice years ago. I’ve also heard vinegar make a a good laundry softener substitute but I don’t use ACV?

    • Laurena@LifeDietHealth 3rd February 2020 at 09:21

      ???ACV is my conditioner with my shampoo bars… glass bottle, natural, no chemicals… win-win! ?I’d heard that about laundry but daren’t try it??

  • Eva Gallon 3rd February 2020 at 16:57

    Don’t worry, it doesn’t make your clothes smell like a chip shop haha (I just use around 1/2-1 cup)☺

    • Laurena@LifeDietHealth 3rd February 2020 at 17:02

      Ooo… ??I might have to try that?


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