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…

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Blueberry Muffins

Light fluffy muffins studded with fresh blueberries.

Keyword: blueberries, muffins

Serves: 12 muffins

Created by:: Laurena @LifeDietHealth

Gather

• 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)

Prepare

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