Ingredients
Scale
DRY
- 3.5 cups plain all purpose flour (437g)
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup fine coconut (35g)
- 1 cup sugar (220g)
WET
- 2.5 cups plain soy milk (625ml)
- 2.5 tbsp white vinegar ((see note))
- 1/2 cup veggie oil or melted veggie shortening (125ml)
- 2 tsp pure vanilla extract
- 1 tsp lemon essence or flavouring
- 1 cup blueberries (frozen and thawed or fresh)
TOPPING
- 3 tbsp melted apricot jam or maple syrup
Instructions
- Pre heat oven to 200C/390F and grease or line with muffin cases 2 x 6 hole muffin tins.
- In a large mixing bowl sift flour, baking powder, baking soda, salt, and cinnamon together. Add sugar and coconut and mix together well.
- In a large jug or bowl pour soy milk and vinegar in together and mix until it becomes thick or activated. Add oil, vanilla, lemon flavour and mix together well.
- Make a well in your flour and in thirds, gently pour in your milk mix. Gentle fold liquids into the flour with a whisk until just combined. Sprinkle half of your blueberries into the mix and gentle fold in. Don’t over mix. Don’t worry if it’s a little lumpy.
- Pour batter into muffin holes filling 3/4 full. Add remaining blueberries on top.
- Bake in oven for 20-25 mins or until a skewer comes out clean when poked into the middle of a muffin.
- Leave muffins in their pans for 10 minutes before removing them. Then move to a cooling rack so the bottoms don't become soggy.
- Brush tops with jam or maple syrup to add shine.
- Store in an airtight container or freeze straight after they have cooled.
- For more tips and tricks on this recipe watch my YouTube video above.
Notes
RECIPE NOTE: In New Zealand, some white vinegar isn’t vegan as animal products are sometimes used in the fermenting process. Pams has confirmed that this product is free from animal-derived ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Berries, Muffin
- Cuisine: Breakfast, Snack
Keywords: vegan, vegan baking, vegan muffin, video
