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Blueberry muffins

Easy and fluffy blueberry muffins.

Vegan, nut free, soy free | 8 muffins | DESSERT

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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.

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Enjoy!

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