Vegan blueberry muffins
2 cups plain (all-purpose) flour
3/4 cup granulated sugar
* 2 tsp baking powder
* 1/2 tsp salt
* 1 cupunsweetened soy milk
* 1/2 cup coconut yogurt
* 1/4 cup grape seed oil (you can use any vegetable oil )
* 1 tsp cider or white wine vinegar (you can use lemon juice if you don’t have vinegar)
* 2 tsp vanilla extract
* 1 and 1/2 cup fresh blueberries
* 1 Tbsp plain (all-purpose) flour
Preheat the oven to 425°F Line a 12 muffin tin with muffin cup
Whisk together the flour, sugar, baking powder and salt in a large bowl until well combined.
In a separate jug whisk together the milk, yogurt, oil, vinegar and vanilla extract until smooth.
Mix the blueberries with the Tbsp of plain flour and shake off the excess.
Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine.
Be careful not to over-beat the batter. Add two thirds of the blueberries and gently fold them through
Divide the batter between the muffin cases, Scatter a few of the reserved blueberries over the batter
Bake for 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean (apart from blueberry juice).
Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely