Cupcake size vegan blueberry muffins flavoured with ginger. This vegan treat is perfect for lunch boxes.
VEGAN BLUEBERRY GINGER MUFFINS
I've been playing about with vegan muffins lately.
Not those giant American muffins that use up your calorie quota for the day, but small cupcake size muffins.
They are light and fluffy, not overly sweet and the perfect size for adding to your lunch box or for an afternoon treat without the guilt.
Blueberries are paired with a subtle flavour of ginger to make the perfect mini muffin.
EASY ONE BOWL BAKE
This is one of the easiest recipes and it's made in one bowl.
I love making cookies and muffins in one bowl. Less washing up is always a good thing in my book.
First you prepare the wet ingredients, then you weigh in the dry ingredient. Yep, just chuck it all in on top.
No faffing about!
WHAT YOU NEED TO MAKE VEGAN BLUEBERRY GINGER MUFFINS
- FLOUR - I use plain flour but you could use self-raising flour and skip the raising agent
- CORNFLOUR - Also known as corn starch, helps to make the muffins even softer
- SUGAR - I use caster sugar
- BAKING POWDER - To help the muffins rise
- GROUND GINGER - Just a little to add a subtle warmth that works well with the blueberries
- SALT - Always add a little salt to your bakes to balance the flavour
- OAT MILK - Or whatever milk you have in your fridge
- WHITE WINE VINEGAR - Or another mild, clear vinegar
- BLUEBERRIES - The star of the show
Buttermilk helps give a soft and tender crumb to bakes and cakes and it also adds to the flavour.
You might think that vegan buttermilk isn't a thing, but it is.
You may not be able to buy it in the vegan chiller cabinet of your local supermarket, but it's easy to make yourself at home.
All you need to do is add a little vinegar to plant-based milk, give it a stir, then set it aside for a few minutes.
Voila, vegan buttercream.
Blueberries are said to be a superfood. They are full of vitamins, antioxidants and fibre.
More importantly, these little orbs of deliciousness are super tasty and a great snack to have on the go or add to lunch boxes.
They are also great in bakes, where they explode during cooking leaving behind little pockets of fruity jam.
So, so pretty in bakes and cakes.
HOW TO STOP BLUEBERRIES SINKING IN CAKES
Do your blueberries and other fruit sink to the bottom when you bake them in a cake or muffin?
There's a super simple little trick to stop them sinking and I'm going to share it with you.
Just toss them in a little flour.
It give the batter something to cling to and stops them sinking.
Simple but effective.
WHY ARE VEGAN BLUEBERRY GINGER MUFFINS SO GOOD?
- They are vegan
- They are super easy to make
- They are a one-bowl bake
- They are quick to make
- They are soft and fluffy
- They are made with fresh fruit
- They aren't too sweet
- They are fruity with a subtle flavour of ginger
- They are the perfect size for a small treat
- They are a great addition to lunchboxes for kids and adults
MORE VEGAN LUNCHBOX TREATS TO TRY
- Blueberry & Lemon Oaty Bars
- Blueberry Lemonade Scones
- Oreo Chocolate Tiffin
- Raspberry & White Chocolate Cupcakes
- Vegan Energy Balls
- Vegan Banana Pancakes
- Vegan Strawberry Milkshake Muffins
HOW TO MAKE VEGAN BLUEBERRY GINGER MUFFINS
Vegan Blueberry Ginger Muffins
- 350 ml oat milk
- 1 tsp vinegar
- 5 tbsp vegetable oil
- 125 g caster sugar
- pinch salt
- 1 tsp ground ginger
- 300 g plain flour
- 1 tbsp cornflour
- 2 tsp baking powder
- 150 g fresh blueberries
- Preheat your oven to 180c/160c fan/350f/gas mark 4.
- Fill a 12 hole muffin tray with muffin or cupcake cases.
- Pour milk into a mixing bowl, add the vinegar and stir. Leave for a few minutes.
- Add the oil to the milk and stir.
- Add the sugar, salt and ginger to the milk, then add the flour, cornstarch and baking powder.
- Fold to mix (as little as possible), then scoop into the cupcake or muffin cases.
- Bake for 20-25 minutes until risen and baked through. Use a skewer to see if they are ready.
- Remove from the oven, leaving the muffins in the tray for a few minutes, before moving them to a baking rack to cool completely.
- Use a skewer or toothpick to see if they are ready. Insert it into a muffin, if it comes out clean they are ready, if there is batter on it they need a little longer.
- The muffins can be kept in an airtight container for 3 days. If you pop the box in the fridge when they are cool, you will get another couple of days out of them.
- The muffins can be frozen in a freezer bag for up to 3 months. Defrost at room temperature.
Reference: BBC Good Food - The Health Benefits of Blueberries