Easy and fluffy blueberry muffins.
Vegan, nut free, soy free | 8 muffins | DESSERT
Ingredients:
Wet:
- 185ml water
- 65ml vegetable oil
- 1 tablespoon white wine vinegar
- 150g sugar
- 1 teaspoon vanilla bean extract
- 1 teaspoon lemon zest
Dry:
- 250g plain flour
- 1 teaspoon baking powder
- Pinch of salt
100g blueberries (fresh or frozen)
Steps:
1.Preheat the oven at 180°C.
2.In a mixing bowl, add all the wet ingredients and whisk well to dissolve the sugar.
3.In a separate bowl, add all the dry ingredients and combine well.
4.Use a sieve and add the dry ingredients into the wet and mix as little as possible.
5.Place the muffin cases into a muffin tin, add a tablespoon of the cake mixture, followed by 2-3 blueberries, then cover with a second tablespoon of the mixture and add some more blueberries on top. Continue until you have used all the mixture.
6.Bake in a preheated oven for 20-23 minutes or until nicely golden.
7.Let them cool for a couple of hours before you try them.
Notes:
*If you use frozen blueberries, do not thaw them.
*If you don't use muffin cases, make sure to grease your muffin tin with some oil.
Enjoy!