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Our founder Hannah is the Queen of blueberry muffins. However, when she went vegan, she couldn’t find a recipe which was quite good enough. We’ve worked closely with her to create the most epic blueberry muffin recipe, to make up for lost time!
PREP TIME 15 mins
COOK TIME 30 mins
SERVES 12 HUGE muffins
Ingredients
- 240ml OGGS Aquafaba
- 260ml vegetable oil
- 260ml soya milk
- 400g caster sugar
- 560g plain flour
- 35g baking powder
- 100g frozen blueberries
Method
- Preheat your oven to 160°C Fan (180°C / Gas 4) and line your muffin tin with muffin cases.
- Mix together the oil, sugar, milk and OGGS Aquafaba.
- Sieve together the flour and baking powder.
- Combine the wet and dry ingredients.
- Coat the blueberries in 1 tbsp of flour then gently fold into the mixture.
- Pop your mixture into paper tulip bases, then bake for 25-30 mins.
Top Tips
For a really crunchy top, sprinkle any leftover brown sugar on top. Demerara sugar works particularly well for this.
Once you’ve taken the muffins out of the oven, let them cool down before serving. We know a warm muffin is tempting, but they can often lose their shapes if they’re taken out of their cases too early!
These muffins are delicious without the icing too. They make a great breakfast or mid-morning snack with a cup of coffee!
GANG